Recipe

Chocolate Peanut Butter Cake With Butterfinger Frosting Recipe

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Ingredients

Filling .
Cake .
2 c powdered sugar, divided .
12 oz bittersweet chocolate or semisweet chocolate, finely sliced .
2 1/2 c all-purpose flour .
2 1/4 c heavy whipping cream .
4 large eggs .
3/4 c chilled heavy whipping cream .
Frosting .
1 tsp vanilla extract .
6 tbsps unsalted butter, room temperature .
1 (12 oz) package cream cheese, room temperature .
1/2 c old-fashioned chunky peanut butter (natural) .
1 tsp vanilla extract .
1/2 c packed golden brown sugar .
1 tsp baking powder .
1/2 tsp salt .
10 tbsps unsalted butter, room temperature .
1 tsp baking soda .
1/2 c old-fashioned natural-style chunky peanut butter .
1 c buttermilk .
1 lb golden brown sugar .
2 butterfinger candy bars, coarsely sliced

Directions

Step #1 For filling:.
Step #2 Bring cream & sugar to simmer in saucepan, whisking to dissolve sugar.
Step #3 Remove from heat.
Step #4 Add chocolate; let this stand 1 min.
Step #5 Whisk until smooth.
Step #6 Whisk in peanut butter.
Step #7 Chill uncovered overnight.
Step #8 For cake:.
Step #9 Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Step #10 Line bottoms with parchment paper.
Step #11 Sift first 4 ingredients into medium bowl.
Step #12 Using electric mixer, beat butter & peanut butter in large bowl until mixed.
Step #13 Beat in sugar.
Step #14 Beat in eggs, 1 at a time, then vanilla.
Step #15 At lowish speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
Step #16 Divide batter among pans & spread evenly.
Step #17 Bake cakes until tester inserted into center comes out clean, about 25 mins.
Step #18 Cool cakes 5 mins.
Step #19 Turn out onto racks; peel off parchment.
Step #20 Cool cakes completely.
Step #21 For frosting:.
Step #22 Using electric mixer, beat cream cheese, butter, 1 1/4 c powdered sugar, & vanilla in large bowl to mix.
Step #23 Whisk whipping cream & 3/4 c powdered sugar in bowl until mixture holds medium-firm peaks.
Step #24 Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hr.
Step #25 Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
Step #26 Spread with half of filling.
Step #27 Place another layer, bottom side up, on work surface.
Step #28 Spread with remaining filling; place atop first layer.
Step #29 Top with remaining cake layer, bottom side up.
Step #30 Spread frosting over top & sides of cake.
Step #31 (Can be made 1 day ahead.
Step #32 Cover up with cake dome; chill in the fridge.
Step #33 Let stand at about room temp 2 hrs before continuing.
Step #34 ) Press candy & peanuts onto top of cake.
Enjoy the Chocolate Peanut Butter Cake With Butterfinger Frosting recipe

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