Nutter Butter Chocolate Peanut Butter Cake

Chocolate Cake Directions:

1. Preheat oven to 350 degrees and spray three 9 inch round cake pans with pam baking spray, set aside
2. Using a hand mixer and a large mixing bowl, beat all cake ingredients together until fully combined.
3. Divide batter between the two baking pans and bake in the preheated oven for 25-35 minutes or until a toothpick comes out clean in the center
4. Allow to cool completely on the counter.
5. Once cooled, remove cakes from cake pan and cut the domes off

Frosting Directions

1. Using a standing mixer, combine the butter, powdered sugar, heavy whipping cream, peanut butter and vanilla and mix on medium speed until smooth and creamy

Build cake directions:

1. Place the first cake layer onto a serving plate
2. Scoop 1 C of frosting onto the first layer and smooth out evenly
3. Place the second layer of cake onto the first layer of frosting
4. Place another scoop of frosting onto the second layer of cake and smooth evenly
5. Repeat steps with remaining cake layers
6. Once all layers have been frosted, frost entire cake
7. Scoop remaining frosting into a piping bag and set aside

Chocolate ganache directions

1. Using a small pot, heat up the heavy whipping cream until steaming
2. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
3. Once the heavy whipping cream is heated, pour over the chocolate chips
4. Allow to sit for 1 minute before whisking until smooth
5. Pour ganache into the squeeze bottle

Decorating directions

1. Using the squeeze bottle, to create a drizzle effect around the top of the cake, squeeze some ganache over the side allow the chocolate ganache to drip down
2. Pour ganache onto the center of the top of the cake and smooth evenly to coat the top
3. Allow to sit for 10 minutes to allow ganache to harden
4. Pipe dollops of frosting onto the top cake
5. Place a nutter butter cookie onto the top and side of the frosting dollops
6. Cut into slices and grab a large glass of milk!
7. Enjoy!