Peanut Butter Torte

• 12 cup butter, plus
• 2 tablespoons butter, softened
• 12 cup chunky peanut butter
• 2 cups brown sugar, packed
• 4 eggs
• 1 teaspoon vanilla extract
• 2 12 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 cup buttermilk
• 2 14 cups heavy whipping cream
• 12 cup brown sugar, packed
• 12 ounces bittersweet chocolate pieces or 12 ounces semisweet chocolate, coarsley chopped
• 12 cup chunky peanut butter
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, divided
• 34 cup heavy whipping cream
• 4 14 ounces butterfinger candy bars, coarsley chopped
• 13 cup honey roasted peanuts, coarsley chopped

1. Grease three 9-inch round baking pans; set aside.
2. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
6. Pour into prepared pans.
7. Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
8. Cool 10 minute before removing from pans to wire racks.
9. Filling:.
10. In a large heavy saucepan, bring cream and brown sugar to a boil over medium heat.
11. Reduce heat; cover and simmer for 1-2 minute or until sugar is dissolved.
12. Remove from heat; stir in chocolate and peanut butter until blended.
13. Transfer to a small bowl; chill until mixture achieves spreading consistency.
14. Frosting:.
15. In a large bowl, beat cream cheese and butter until blended.
16. Add vanilla; mix well.
17. Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
18. Spread filling between cake layers.
19. Frost top and sides of cake.
20. Garnish with chopped candy bars and peanuts.
21. Store in refrigerator.

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Taken from www.food.com/recipe/peanut-butter-torte-256625 (may not work)