Chocolate Peanut Butter Cake

 

Ingredients:

Filling:

 

 

2-1/4

Cup

Heavy whipping cream

Cup

Light brown sugar, firmly packed

12

Ounces

Bittersweet or semisweet chocolate, finely chopped

Cup

Old fashion chunky peanut butter

Cake:

 

 

2-1/3

Cup

All-purpose flour

1

Tsp

Baking powder

1

Tsp

Baking soda

Tsp

Salt

10

Tbl

Butter (1-1/2 sticks)

Cup

Old fashioned chunky peanut butter

1

Lb

Light brown sugar

4

 

Large eggs

1

Tsp

Vanilla extract

1

Cup

Buttermilk

Frosting:

 

 

16

Ounces

Cream cheese, room temperature

2

Cups

Confectioners sugar

6

Tbl

Butter

1

Tsp

Vanilla extract

Cup

Heavy whipping cream, chilled

3-4

 

Butterfinger candy bars, coarsely chopped

 

 

Glazed peanuts or walnuts

Directions:

Filling: Bring cream cheese and sugar to a simmer in a saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate, let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

Cake: Preheat oven to 350. Butter and lightly flour three 9 x 1 round cake pans.

Sift flour, baking powder, baking soda and salt into a medium bowl, set aside.

With an electric mixer on medium, beat butter and peanut butter in a large bowl until blended. Beat in sugar. Beat in eggs, one at a time, then vanilla. Turning the mixer on low, add in the flour mixture in 4 additions alternately with buttermilk. Divide batter evenly among the prepared cake pans. Bake cakes until tester inserted in center comes out clean, about 25 minutes. Cool cakes for 5 minutes before turning out onto wire racks to finish cooling completely before frosting.

Frosting: Using an electric mixer beat the cream cheese, 1-1/4 cup confectioners sugar, butter, and vanilla in a large bowl to blend,

In a separate bowl whisk the heavy whipping cream and cup confectioners sugar in a medium bowl until mixture holds medium firm peaks. Fold into cream cheese mixture in 3 additions, chill until firm but spreadable, about 35-40 minutes.

Place 1 cake layer, bottom side up, on a cake plate, spread with half of the filling. Place another layer, bottom side up, and spread with the remaining filling, topping this layer with remaining cake. Spread frosting over top and sides of the cake. Press candy and nuts onto top of cake.

 

Yields

12 servings

 

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