Ingredients
1/2 cup plus 2 tablespoons butter, softened1/2 cup chunky peanut butter2 cups packed brown sugar4 eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 cup buttermilkCHOCOLATE FILLING:2-1/4 cups heavy whipping cream1/2 cup packed brown sugar12 ounces bittersweet or semisweet chocolate, coarsely chopped1/2 cup chunky peanut butterCREAM CHEESE FROSTING:12 ounces cream cheese, softened6 tablespoons butter, softened1 teaspoon vanilla extract2 cups confectioners’ sugar, divided3/4 cup heavy whipping cream2 Butterfinger candy bars (2.1 ounces each), coarsely chopped1/3 cup honey-roasted peanuts, chopped
Preparation
Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill).
Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.
For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners’ sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners’ sugar until stiff peaks form; fold into cream cheese mixture.
Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
