Chocolate Peanut Butter Cake With Cr. Cheese and Butterfinger Fr

READY IN: 1hr 10mins
Recipe by grandma2969

Adapted from a bon appetit magazine...super delicious..sorry about the first insertion..recipe ingredients have been corrected...thanks Luby!!!

Top Review by Mia 3

This is just wonderful, I made it over the weekened, the only change I made was that I used smooth peanut butter instead of chunky, for thats what I had at hand. Everyone had seconds, including my husband. He is not much of a cake lover, but he certainly like this one!!!!! LOL..LOL... Thanks so much for the lovely receipe.

Ingredients Nutrition

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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