Name: Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting
Yield: 12 Servings
Ingredients: 2 1/4 cups heavy whipping cream; 1/2 cup (packed) golden brown sugar; 12 ounces bittersweet or semisweet chocolate, finely chopped; 1/2 cup old-fashion (natural) chunky peanut butter; 2 1/2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1/2 cup old-fashioned (natural) chunky peanut butter; 1 pound golden brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 1/2 8-ounce packages cream cheese, room temperature; 2 cups powdered sugar, divided; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 3/4 cup chilled heavy whipping cream; Butterfinger candy bars, coarsely chopped; Glazed peanuts

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