Peanut Butter Cup, Cake....not cupcake.

WARNING: You need a glass of milk with this cake.
...Where do I even begin with this cake?  This cake was the BIGGEST production of a cake in the history of cake making.  Let me just start off by saying this was a birthday cake for one of my two favorite red headed friends, Ryan, who turned 21 back in the beginning of June, and I told him I would bake him one, and I kept forgetting! Every time I would see him he'd ask me for his cake.  So finally I got to doing it today! So, long story short, this has to be the most expensive cake ever. Not because of the ingredients, but because I had to make it twice. You're probably thinking I stuttered, or that's a typo, but no.  I had to make it twice.  Why you ask? Because my mom dropped the first one!!! DROPPED IT! But, she was just trying to help me out, being the great mom that she is so I forgive her....kinda. JUST KIDDING, MOM! :) ....so anyways, I had to whip up a second one in record time and that was made possible with the help of my other favorite red headed pal, Allie, who helped me out immensely. (Hi Allie!) SOOO, after an entire afternoon of baking 2 cakes and only able to keep 1, this was the finished product.  Pretty good if you ask me :)

Ingredients:
For the cake:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 sticks unsalted butter - room temperature
1/2 cup creamy peanut butter
1 pound bag of light brown sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk

For the filling:
8oz semi-sweet chocolate - roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups - roughly chopped


For the frosting:
1/2 cup creamy peanut butter
1/2 cup butter - room temperature
2 tsp vanilla extract
2 cups powdered sugar

Directions:
For the cake:
-Preheat the oven to 350 degrees.
-Butter and flour two 9 inch cake pans.
-In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
-In stand mixer, cream the butter and peanut butter together on medium-high speed until smooth - about 2 minutes.
-Reduce the mixer speed to medium and add the brown sugar.
-Add the eggs, one at a time, mixing well after each addition.
-Add the vanilla, mixing well.
-Reduce the mixer speed to low, and alternately add the flour mixture and the buttermilk, mixing until combined
-Divide the batter between your prepared cake pans and bake until a toothpick comes out clean -  about 40-45 minutes.
-Let the cakes cool completely before frosting.

For the filling:
-Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. -Whisk until the chocolate melts, then whisk in the peanut butter until it's all combined and smooth.
-Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

For the frosting:
-Cream together the butter and peanut butter.
-Add the vanilla
-Then add sugar until it is fluffy.

ASSEMBLY:
-Place one 9-inch round on a cake stand or plate.
-Cover the top in the peanut butter fudge filling.
-Place the second 9-inch round on top.
-Using the frosting, frost the sides of the cake all around. 
-Using the rest of the filling, spread a thin layer on the top of the cake.
-Garnish the top with whole/chopped up Reese's.
-Refrigerate until the fudge is set and firm to the touch and enjoy!