1 1/2 cups margarine, softened
1 cup brown sugar
2 cups white sugar
1 teaspoon vanilla extract
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 cup margarine
4 cups mini marshmallows
1 (16 ounce) can evaporated milk
1 (3 ounce) package cream cheese
1/3 cup white sugar
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9 inch round baking pans.
In a large bowl, cream together the margarine and brown sugar until smooth. Beat the white sugar into the creamed mixture until well blended. Beat in the eggs one at a time, one at a time. Combine the baking soda and vanilla extracts and mix into the creamed mixture. Beat in the peanut butter and margarine, one at a time. Spread evenly into the prepared pans.
Bake for 25 to 35 minutes in the preheated oven. Allow to cool completely before frosting. Frost with marshmallows and cream cheese.
To make the frosting: In a large bowl, cream together the white sugar, pecans, cream cheese and sugar until smooth. Beat in the evaporated milk and cream cheese until smooth. Beat in the peanut butter and cream cheese until well blended. Spread frosting over cooled cake.
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