In a medium size bowl, whisk all the dry ingredients together. Set aside.
In a large mixing bowl, put in butter-flavored shortning and creamy peanut butter. Mix very well for about 1 minute. You want to make sure it is well blended.
Once the peanut butter and shortning is mixed, start alternating the dry ingredients and the wet ingredients. Scrape down the sides and bottom and give it one more little blend around to make sure everything is incorporated.
Do not over mix...the flour will make the batter tough.
Divide into sprayed 3 (5 inch) or 2 (9 inch) round cake pans with parchment paper cut to fit inside the bottom.
Bake for 25-27 minutes.
Let cakes cool. Then frost.
For the Peanut Butter Frosting:
Cream together the peanut butter and softened cream cheese.
Add 1/4 cup of heavy whipping cream and mix while adding the powdered sugar...1 cup at a time.
Layer and frost.
Notes
If you want the consistency to be thicker, add 1/4 cup of powdered sugar at a time. Recipe Source: Gloria Phillips (SimplyGloria.com)
Recipe by Simply Gloria at https://simplygloria.com/peanut-butter-cake/