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    You are in: Home / Recipes / Chocolate Peanut Butter Cake With Butterfinger Frosting Recipe
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    Chocolate Peanut Butter Cake With Butterfinger Frosting

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 25 mins

    25 mins

    48 hrs

    greysangel's Note:

    I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Cake

    Frosting

    Directions:

    1. 1
      For filling:.
    2. 2
      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.
    3. 3
      For cake:.
    4. 4
      Preheat oven to 350°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 mixer, 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.
    5. 5
      Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
    6. 6
      For frosting:.
    7. 7
      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.
    8. 8
      Place 1 cake layer, bottom side up, on 9-inch tart pan 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.
    9. 9
      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 candy and peanuts onto top of cake.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Peanut Butter Cake With Butterfinger Frosting

    Serving Size: 1 (213 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 911.7
     
    Calories from Fat 505
    55%
    Total Fat 56.1 g
    86%
    Saturated Fat 31.9 g
    159%
    Cholesterol 224.7 mg
    74%
    Sodium 471.5 mg
    19%
    Total Carbohydrate 93.9 g
    31%
    Dietary Fiber 1.6 g
    6%
    Sugars 67.9 g
    271%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    natural-style chunky peanut butter

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