Chocolate Peanut Butter Cake With Cr. Cheese and Butterfinger Fr |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Adapted from a bon appetit magazine...super delicious..sorry about the first insertion..recipe ingredients have been corrected...thanks Luby!!! Ingredients:
2 1/4 cups heavy whipping cream |
1/2 cup packed golden brown sugar |
12 ounces semisweet chocolate, finely chopped |
1/2 cup natural chunky peanut butter |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons butter, room temperature |
1/2 cup natural chunky peanut butter |
1 lb golden brown sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 cup buttermilk |
12 ounces cream cheese, room temperature |
2 cups powdered sugar, divided |
6 tablespoons butter, room |
3/4 cup chilled heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. additional butterfinger bars, coarsely for garnish on top of cake.I used 2 regular sized butterfinger candy bars.
2. For filling, Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand one minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
3. FOR CAKE:.
4. Preheat oven to 350*.
5. Butter 3 9 diameter cake pans with 1 1/2 high sides. Line bottoms with parchment paper.
6. Sift first 4 ingredients into medium bowl.
7. Using electric mixer, beat butter and peanut butter in large bowl, until blended. Beat in sugar,beat in eggs, 1 at a time, then vanilla.
8. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
9. Divide batter among pans and spread evenly.
10. Bake cakes until tester inserted into center comes clean - about 25 mionutes. Cool cakes 5 minutes.
11. Turn out onto racks, peel off parchment paper. Cool cakes completely.
12. FOR FROSTING:.
13. using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter and vanilla in large bowl to blend.
14. Whisk whipping cream and 3/4 cup of powdered sugar in bowl until mixture hold medium firm peaks - fold into cream cheese mixture in 3 additions; chill until firm but spreadable.about 1 hour.
15. Place 1 cake layer, bottom side up, on 9 tart pan bottom, spread with half of filling.place another cake layer, bottom side up, on work surface.
16. Spread with remaining filling, place atop first layer.
17. Top with remaining cake layer.bottom side up. Spread frosting over sides and top of cake.(can be made 1 day ahead, cover with cake dome, chill.
18. Let stand at room temperature 2 hours before continuing.
19. Press candy and peanuts on top of cake - .
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