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Recipes - Chocolate Penut Butter Cake with Cream Cheese and Butterfinger Frosting Recipe

Recipe Name

Chocolate-Penut Butter Cake with Cream Cheese and Butterfinger Frosting

Submitted by navybayers
Recipe Description for that chocolate, peanut butter lover in your family
Quantity 24 Quantity Unit cupcakes Servings  
Prep Time (minutes) 45 Cook Time (minutes) 25 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
1/2
cupsall-purpose flour
1
teaspoonbaking powder
1
teaspoonbaking soda
1/2
teaspoonsalt
10
tablespoonsunsalted butter, room temperature
1/2
cupPeanut butter, chunk style, with salt
2
3/4
cupslight brown sugar
4
largeeggs
1
teaspoonvanilla extract
1
cupbuttermilk
2
1/4
cups fluid (yields 2 cups whipped)heavy cream
1/2
cuplight brown sugar
12
square (1 oz)bittersweet chocolate
1/2
cupPeanut butter, chunk style, with salt
12
ouncesCheese, cream, fat free
2
cups unsiftedicing sugar
6
tablespoonsunsalted butter, room temperature
1
teaspoonvanilla extract
3/4
cup, fluid (yields 2 cups whipped)heavy cream
1
bar (1.6 oz)Candies, NESTLE, BUTTERFINGER Bar and Dessert Topping
3
ouncesPeanuts, all types, dry-roasted, with salt
Steps
Sequence Step
1For 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
2For 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.
3For 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.
4Assembling 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
5ENJOY






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