Peanut Butter Lover's Cake

Prepare one batch of  Chocolate Buttermilk Fudge Cake. For a three layer cake, bake in three 8-inch pans. For a four layer cake, bake in two 8-inch pans; after cakes are baked and cooled, cut each cake lengthwise to end up with four layers.  Wrap with plastic wrap and freeze until ready to use.

Prepare Peanut Butter Frosting

1 cup butter, softened to room temperature

½ cup peanut butter

4 tablespoons milk

1 teaspoon vanilla

4 ½ cups powdered sugar

Butterfinger candy bar, crushed (about one regular 1.9 oz. size or three small "fun" size)

Peanut butter candy of your choice, for garnish (Reeses Pieces and Reeses PB Cups)

Place butter, peanut butter, milk, vanilla, and about three quarters of the powdered sugar into a mixing bowl. Beat until very smooth. Add remaining powdered sugar and beat for several minutes until smooth and fluffy. Reserve crushed Butterfinger and candy for later.

Chocolate Ganache

¼ cup cream (2 ounces)

½ cup semi-sweet chocolate chips

1 tablespoon corn syrup (optional, adds glossiness)

Place ingredients in glass dish. Microwave 1 to 2 minutes. Watch carefully so cream does not overflow. Remove from microwave and stir until velvety smooth. 

Assemble the Cake

Remove the cakes from the freezer and unwrap. Trim edges and top if needed. Place first cake layer on a serving plate. Spread a thin layer of Peanut Butter Frosting on cake layer. Sprinkle generously with the crushed Butterfinger candy. Spread a thin layer of frosting on the second cake layer. Place cake on top of first cake, frosted-side down. (The two thin layers of frosting should sandwich the crushed candy.)  Repeat with remaining cake layers, using all of the crushed Butterfinger. Place about 1 cup of frosting in a piping bag which has been fitted with a large star tip. Frost sides and top of cake with remaining frosting.

Drizzle Ganache over top and sides of cake: Thin Ganache if needed by heating in microwave for 10 seconds. Pour over top of cake. Use bottom of round spoon to spread in circular motion over top of cake, gently pushing some ganache toward the edge of cake at regular intervals to create drizzles down the sides.

Pipe remaining frosting around top of cake in dollops or as desired. Garnish generously with peanut butter candy of your choice.

This cake is best served at room temperature.