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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 14 |
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This is a blue ribbon recipe from TOH. You'll know this one is a real winner when you taste this. If you want to impress someone this is the recipe for you. Ingredients:
1/2 cup butter, plus |
2 tablespoons butter, softened |
1/2 cup chunky peanut butter |
2 cups brown sugar, packed |
4 eggs |
1 teaspoon vanilla extract |
2 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
2 1/4 cups heavy whipping cream |
1/2 cup brown sugar, packed |
12 ounces bittersweet chocolate pieces or 12 ounces semisweet chocolate, coarsley chopped |
1/2 cup chunky peanut butter |
12 ounces cream cheese, softened |
6 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 cups powdered sugar, divided |
3/4 cup heavy whipping cream |
4 1/4 ounces butterfinger candy bars, coarsley chopped |
1/3 cup honey roasted peanuts, coarsley chopped |
Directions:
1. Grease three 9-inch round baking pans; set aside.
2. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
6. Pour into prepared pans.
7. Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
8. Cool 10 minute before removing from pans to wire racks.
9. Filling:.
10. In a large heavy saucepan, bring cream and brown sugar to a boil over medium heat.
11. Reduce heat; cover and simmer for 1-2 minute or until sugar is dissolved.
12. Remove from heat; stir in chocolate and peanut butter until blended.
13. Transfer to a small bowl; chill until mixture achieves spreading consistency.
14. Frosting:.
15. In a large bowl, beat cream cheese and butter until blended.
16. Add vanilla; mix well.
17. Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
18. Spread filling between cake layers.
19. Frost top and sides of cake.
20. Garnish with chopped candy bars and peanuts.
21. Store in refrigerator.
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