CHOCOLATE PEANUT BUTTER CAKE/BUTTERFINGER FROSTING (Tony & Meghan)
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
Filling:
2 1/4 c heavy whipping cream
1/2 c. brown sugar
12 oz. bittersweet or semisweet chocolate
1/2. c. old fashioned (natural) chunky peanut butter
Cake:
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. butter
1 lb. brown sugar
4 eggs
1 t. vanilla
1 c. buttermilk
Frosting:
1 1/2 8 oz. pkgs. cream chees
2 c powdered sugar, divided
6 T butter
1 t. vanilla
3/4 c. heavy whipping cream
Butterfingers, chopped
Glazed peanuts
Ingredients
Filling:
2 1/4 c heavy whipping cream
1/2 c. brown sugar
12 oz. bittersweet or semisweet chocolate
1/2. c. old fashioned (natural) chunky peanut butter
Cake:
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. butter
1 lb. brown sugar
4 eggs
1 t. vanilla
1 c. buttermilk
Frosting:
1 1/2 8 oz. pkgs. cream chees
2 c powdered sugar, divided
6 T butter
1 t. vanilla
3/4 c. heavy whipping cream
Butterfingers, chopped
Glazed peanuts
Directions
Filling
-Bring cream and sugar to simmer, whisk to dissolve sugar. Remove from heat, add other ingredients, and let sit. Stir when everything is melted. Let harden in fridge until spreadable.
Cake: Make cake in the normal method. Cook in 3 9in. diameter pans for 25 min at 350. Frosting-let cream cheese warm to room temperature. Beat until lumps are gone, add butter. In different bowl, whip cream and powdered sugar, fold into cream cheese and butter mixture.
To assemble cake, layer the cake and filling. When all cakes are stacked, put remaining filling on top. Frost all over, refrigerate until firm, then press in butterfinger bits and peanuts.