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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.”
1hr 30mins

Ingredients Nutrition


  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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