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 Prep Time (minutes) 45 Cook Time (minutes) 25 Ready In (minutes) 70

Ingredients Amount Measure 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 Steps Sequence Step 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