1 1/2 cups butter
6 ounces unsweetened baker’s chocolate, chopped
3 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 tsp. baking soda
Melt butter and chocolate in a saucepan till smooth. Pour it into a bowl and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla, flour, salt and baking soda.
Pour into three greased 9-inch round baking pans lined with parchment. Bake at 350° for 22-24 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Freeze until needed.
Peanut butter layers:
6 cups powdered sugar
2 cups creamy peanut butter
1/2 cup butter, melted
1/2 cup heavy cream
- Mix together the powdered sugar, peanut butter and melted butter in a standing mixer. Add cream 1 tablespoon at a time until the mixture becomes a consistent workable dough. Add cream slowly as you may not need it all. The dough should be soft and easy to work with.
- Split the dough in half and press into 2 9 inch baking pans lined with parchment. Turn the layers out onto two cookie sheets and place in freezer until frozen solid.
3 cups butter, softened
2 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 T. vanilla extract
a few T. of milk to thin it
(this is to frost layers, cake and make designs on the cake!)
- Beat softened butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment. Scrape down the sides of the bowl and beat again until creamy. Add cocoa powder and vanilla extract; beat well. Add milk slowly until right consistency.
- Remove peanut butter layers from the freezer. Thinly frost a brownie layer and top with a peanut butter layer; frost peanut butter layer and top with a brownie layer. Repeat until all layers are frosted and stacked. Thinly frost the entire cake. Pipe swirls around the top and place in peanut butter cups. Pipe design around bottom too!
LINKING AT BRU CREW