Peanut Butter Cup Layered Cake

This cake was an experiment. I had the idea one day and decided I simply must make it for Sam's birthday. The last layered cake I tried had...some issues, to say the least. This attempt was far more successful, but I still learned some valuable lessons along the way (through mistakes, of course!). It's really rich, so it goes a long way. With just the two of us, we ended up freezing most of it! But it freezes amazingly well and even tastes good before it is thawed out. Enjoy!

Peanut Butter Cup Layered Cake

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Mix together:

2 c. sugar

2 c. flour

1 1/2 tsp. baking soda

1/2 tsp. salt

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Bring to a boil:

2 cubes butter

4 Tbsp. cocoa

1 cup water

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Pour over flour mixture and add:

2 eggs

1 c. buttermilk

1 tsp. vanilla

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Liberally grease and flour 2 8-inch round pans. Pour half of the batter into each pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.

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Mix together:

1 c. creamy peanut butter

1 cube butter, softened

4 c. powdered sugar

1 tsp. vanilla

enough milk to make a good frosting consistency

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Set aside approximately 1/2 cup of frosting and thin it down with more milk so it is quite runny. Level both cakes with a long, serrated knife. Coat cakes with a thin layer of the thinned down frosting to "glue" the crumbs to the cake. Chill until icing sets up. Spread 1/2-1 inch of frosting over the top of one cake. Stack the other cake on top and cover completely with frosting.

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Heat in the microwave for 1-2 minutes:

1/2 c. heavy cream

4 oz. weight semi-sweet chocolate chips (or about 1/3 bag)

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Stir together. Microwave for additional 30 second intervals if necessary, until it reaches a glossy texture. Let cool until it has thickened, but is still pourable. Pour over cake.

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Top with:

1 bag Great Value peanut butter cups

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I cut enough in half to circle the top of the cake, then surrounded the bottom with quartered ones and sprinkled the rest on top.