Chocolate Peanut Butter Cake With Cr. Cheese and Butterfinger Fr
"Adapted from a bon appetit magazine...super delicious..sorry about the first insertion..recipe ingredients have been corrected...thanks Luby!!!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
FILLING
- 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
-
CAKE
- 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
-
FROSTING
- 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
- additional butterfinger bars, coarsely for garnish on top of cake.I used 2 regular sized butterfinger candy bars.
- 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.
-
FOR CAKE:
- Preheat oven to 350*.
- Butter 3 9" diameter cake pans with 1 1/2" 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.
- Divide batter among pans and spread evenly.
- Bake cakes until tester inserted into center comes clean -- about 25 mionutes. Cool cakes 5 minutes.
- Turn out onto racks, peel off parchment paper. Cool cakes completely.
-
FOR FROSTING:
- 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 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.
- 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.
- Spread with remaining filling, place atop first layer.
- 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.
- Let stand at room temperature 2 hours before continuing.
- Press candy and peanuts on top of cake -- .
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Reviews
-
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. -
I made this for my husband's birthday. He is a huge pb fan as well as butter finger. He loved it. It was very moist and the frosting was so light and creamy. It wasn't too rich like I thought it would be. Just perfect!
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
