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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/2 | cups | all-purpose flour | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda | 1/2 | teaspoon | salt | 10 | tablespoons | unsalted butter, room temperature | 1/2 | cup | Peanut butter, chunk style, with salt | 2 3/4 | cups | light brown sugar | 4 | large | eggs | 1 | teaspoon | vanilla extract | 1 | cup | buttermilk | 2 1/4 | cups fluid (yields 2 cups whipped) | heavy cream | 1/2 | cup | light brown sugar | 12 | square (1 oz) | bittersweet chocolate | 1/2 | cup | Peanut butter, chunk style, with salt | 12 | ounces | Cheese, cream, fat free | 2 | cups unsifted | icing sugar | 6 | tablespoons | unsalted butter, room temperature | 1 | teaspoon | vanilla extract | 3/4 | cup, fluid (yields 2 cups whipped) | heavy cream | 1 | bar (1.6 oz) | Candies, NESTLE, BUTTERFINGER Bar and Dessert Topping | 3 | ounces | Peanuts, all types, dry-roasted, with salt |
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Steps
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Sequence
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Step
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| | 1 | For filling: use ingredients 11 to 14. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight | | 2 | For cake: (use ingredients: 1 to 10). Preheat oven to 350 degrees F. Butter three 9-inch diameter cake pans with 1 1/2 inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mxer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
Divide batter among pans and spread evenly. | | 3 | For Frosting: (ingredients 15 to 21). Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour. | | 4 | Assembling the cake or frosting the cupcakes: Place 1 cake layer, bottom side up, on 9-inch tart ban bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up. Spread frosting over top and sides of cake (Can be made 1 day ahead). Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing. Press chopped nuts and candy onto top of c | | 5 | ENJOY |
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