Caramel-Chocolate-Peanut Orgasm Cake 8) (from scratch)

Naughty, in the BEST possible way!!!! **I usually like to let all cake batters rest for 10 minutes (in the baking pans) before they go into the oven--I find that they rise up nicer.**

• Ready In: 1 hr 10 mins
• Serves: 8-12

Ingredients

• CAKE

• 2  cups flour
• 1 3⁄4 cups sugar
• 1⁄2 cup  unsweetened  Dutch-processed cocoa powder
• 1⁄2-1  teaspoon salt
• 1  tablespoon baking soda
• 1  egg
• 2⁄3 cup  vegetable oil
• 1  cup buttermilk
• 1  cup  hot coffee

• FROSTING

• 6  tablespoons butter
• 1⁄2 cup milk
• 1  cup sugar
• 2  cups  semi-sweet chocolate chips
• 3⁄4 cup  caramel sauce or 3⁄4 cup  caramel topping
• 1 1⁄2 cups  toasted peanuts

Directions

1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.