Peanut Butter Cake

• FOR THE CAKE:
• 3/4 cups Butter, Softened
• 3/4 cups Creamy Peanut Butter
• 2 cups Brown Sugar
• 3 whole Eggs
• 2 cups Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Milk
• 1 teaspoon Vanilla Extract
• _____
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Creamy Peanut Butter
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla
• _____
• FOR THE GANACHE:
• 1 cup Heavy Cream
• 1-1/2 cup Chocolate Morsels (I Use Half Semi-sweet And Half Milk Chocolate)
• 1/2 cups Powdered Sugar

1. For the cake:
2. Using a mixer, cream butter with peanut butter until smooth. Beat in brown sugar and eggs, one at a time. Add flour, baking powder, salt, milk and vanilla. Pour batter into two 9-inch cake pans, that have been greased and floured. Bake in a 350 degree F oven for about 35 minutes (cake will brown early, don't worry). Remove from oven, cool for 5 minutes before removing from pans onto a wire rack.
3. While cake is cooling, make the frosting. Beat cream cheese with peanut butter until fluffy. Add in powdered sugar and vanilla and mix thoroughly. Spread frosting onto the top of the bottom cake, then stack second cake on top of that and spread frosting on top of second cake. No need to do sides.
4. To make ganache, in small saucepan heat cream and chocolate over low heat until melted. Whisk in powdered sugar until creamy. Pour over the top of the cake. There will be extra, so save some to garnish each slice as you serve. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/peanut-butter-cake-3/ (may not work)