Chocolate Nutter Butter Cake
"Super moist chocolate cake layered and topped with a truly majestic amount of... wait for it... PEANUT BUTTER CREAM CHEESE BUTTERCREAM. It combines crunchy peanut butter (for texture and flavour) AND cream cheese AND butter AND heavy cream. Mmmmmm. It's so indulgent I almost kind of sort of feel like I should apologize. I would, but my mouth is full of frosting...."
INGREDIENTS
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1½ sticks (12 tablespoons) butter, softened to room temperature
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1¾ cups granulated sugar
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½ teaspoon salt
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1½ teaspoons baking soda
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2 teaspoons real vanilla extract
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2 cups all purpose flour
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¾ cup dutch process cocoa powder
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4 large eggs
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1½ cups evaporated milk (can substitute whole milk if necessary)
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8 ounces cream cheese, softened to room temperature
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1 stick butter (8 tablespoons), softened to room temperature
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¾ cup crunchy peanut butter (if you want super smooth frosting, use creamy peanut butter)
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1 tablespoon real vanilla extract
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1½ to 2 pounds (6 to 8 cups) powdered sugar
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2-4 tablespoons heavy cream
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For Garnish:
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15 Nutter Butter Cookies, crushed
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1 package Reese's Miniature Peanut Butter Cups
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