Cake-

Preheat the oven to 350 degrees F. Grease and flour 2 round cake pans

Place the evaporated milk in the refrigerator to chill. Cream the butter and sugar together. Add one egg at a time and beat until light and fluffy. Sift together the flour, baking soda, cocoa, and salt. Add a third of the flour mixture to creamed mixture alternating with evaporated milk.

Divide the cake batter between the two prepared pans. Place in the preheated oven for 30 to 35 minutes.

Remove from oven and cool for a few minutes and remove from pans. Cool completely on cooling racks.

Peanut butter filling-

In a medium bowl add the powdered sugar, peanut butter, and butter and beat until smooth.

Frosting-

In a medium bowl add the ingredients and beat until fluffy.

To assemble-

Place on of the cakes onto a cake plate or platter.

Spread the peanut butter over the top of the cake evenly.

Place the second cake on top. Spread with the chocolate frosting.

Top with the peanut butter cups.