Quadruple Peanut Butter And Chocolate Cake

Hold on to your hats, ladies and gentleman.

You are about to experience the most ridiculous amount of  peanut butter ever stuffed into one dessert. 

Don't believe me?

There is 4 cups of peanut butter involved in making this bad boy.

4...

That's a lot of peanut butter.

Just sayin'...

Anyway, I discovered that Kraft makes a chocolate flavored peanut butter. Did you know about this? Yeah. It's amazing. Anyway, once I tried it I set about making a dessert inspired by it. 

Oh, yeah, and then I threw in some more chocolate just for good measure. You can't make a peanut butter cake without some form of chocolate being involved. I think it's a law. 

By the way, in case you couldn't tell from the photos and the recipes, this is sweet. 

Most definitely NOT for the faint of heart. 

Quadruple Peanut Butter and Chocolate Cake

Ingredients

3 Ingredient Cookies

1 cup Kraft Chocolate Peanut Butter

1 cup sugar

1 egg

Peanut Butter Cake

1 cup Kraft Smooth Peanut Butter

1/2 cup butter, room temp

1 cup buttermilk

2 eggs

1 tsp vanilla

1 1/4 cup flour

1 cup sugar

1 1/4 tsp baking soda

1 tsp baking powder

pinch sea salt

Chocolate Cake

1 recipe Vanderwolf's Family Secret Chocolate Cake

1 (100 gr) bar Swiss Dark Chocolate, coarsely chopped

Peanut Butter Marshmallow Layer

1 cup Kraft Smooth Peanut Butter

1 jar Jet Puffed marshmallow Creme (approx 1 cup)

1/4 cup butter, room temp

1 tsp vanilla

1 cup icing sugar

Peanut Butter Cream Cheese Frosting

1 pkg (8 oz) Philadelphia Cream Cheese, room temp

1 cup Kraft Smooth Peanut Butter

1/4 cup heavy cream

1 tsp vanilla

3 cups icing sugar

Directions

3 Ingredient Cookies - Preheat oven to 350. Line a cookie tray with parchment paper or silicone baking mat, set aside.

In a mixing bowl, beat together peanut butter, sugar, and egg until well combined. Using a teaspoon, scoop dough onto prepared sheet about 2 inches apart. (You can do the entire batch as tiny cookies or do half small - for the decorations - and the other half regular size - to eat!) 

Bake at 350 until cookies are just done, approx 9 - 11 minutes.Do not over bake or your cookies will be crispy and not soft! 

Let cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

Peanut Butter Cake - Line 3, 8 inch pans with parchment paper cut to fit the bottom of the pan; spray lightly with cooking spray. Set aside.

In a mixing bowl, beat together the peanut butter and butter until smooth. Slowly beat in the buttermilk until well combined. Beat in the eggs and vanilla.

In a separate bowl, stir together the flour, sugar, baking soda, baking powder, and salt. 

Beat the dry ingredients into the wet ingredients until just combined. (Do not over mix it will make your cake tough!)

Equally spread the cake batter into the 3 prepared pans - it will be very thick!

Bake at 350 until tops are browned and toothpick inserted near center comes out clean - approx 25 - 30 minutes. 

Let cool in pans for 5 minutes, then run a butter knife around the outside of the pan to loosen the cake from the sides. Invert cakes onto wire racks to cool completely. You will need one cake for this recipe - freeze the other two for future use. 

Chocolate Cake - Line 3, 8 inch pans with parchment paper cut to fit the bottom of the pan; spray lightly with cooking spray. Set aside.

Make and bake cakes as per directions HERE - or use your favorite chocolate cake recipe. IMPORTANT - the only difference from the original recipe is that you want to mix in the chopped chocolate to the batter before baking!

You will need 1 - 8 inch cake to make this recipe. If you make our recipe then you will use one and can freeze the other two for future use. 

Let cool in pans for 5 minutes, then run a butter knife around the outside of the pan to loosen the cake from the sides. Invert cakes onto wire racks to cool completely. 

Peanut Butter Marshmallow Layer - In a large bowl, beat together peanut butter, marshmallow creme, butter, vanilla, and icing sugar until smooth.

Line the same 8 inch pan you used to bake your cake with plastic wrap. Press the marshmallow mixture into the pan and press down to fill the pan evenly.

Let chill while you prepare the frosting.

Peanut Butter Cream Cheese Frosting - In a mixing bowl, beat together cream cheese and peanut butter until smooth - scraping down sides of bowl as necessary. Beat in the cream and vanilla. Beat in the icing sugar, 1/3 cup at a time, until smooth and well combined.

Time to assemble your masterpiece!

Place the chocolate cake on a serving plate. 

Top with a generous amount of the peanut butter cream cheese frosting. 

Place the peanut butter cake on top and gently press down.

Frost the sides and top of cake with the peanut butter frosting; be sure to reserve about 1/2 cup to finish the cake off with.

Gently un-mold the peanut butter marshmallow layer from the plastic wrap in the pan.

Carefully place on top of the cake.

Use the reserved frosting to frost the sides of the marshmallow layer so it matches the rest of the cake. You can also touch up the top of the cake with any remaining frosting, if desired.

Decorate with the mini-cookies however you would like.

OR...

Or however you choose!

Chill until ready to serve.

It's peanut butter chocolate layer time!

I had to tell a few people that it wasn't a massive amount of frosting on top of the cake; it was a peanut butter marshmallow layer. Still sweet but much more light and airy than that much frosting would be!

FYI - The 3 ingredient cookies can be made with regular peanut butter if you can't find the Kraft Chocolate Peanut Butter. 

So...yeah....

I think if there was anymore peanut butter involved then the universe would explode. 

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