Caramel-Chocolate-Peanut Orgasm Cake 8) (from scratch)

• 2 cups flour
• 1 34 cups sugar
• 12 cup unsweetened Dutch-processed cocoa powder
• 12-1 teaspoon salt
• 1 tablespoon baking soda
• 1 egg
• 23 cup vegetable oil
• 1 cup buttermilk
• 1 cup hot coffee
• 6 tablespoons butter
• 12 cup milk
• 1 cup sugar
• 2 cups semi-sweet chocolate chips
• 34 cup caramel sauce or 34 cup caramel topping
• 1 12 cups toasted peanuts

1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.

flour, sugar, dutch, salt, baking soda, egg, vegetable oil, buttermilk, hot coffee, butter, milk, sugar, semisweet chocolate chips, caramel sauce, peanuts

Taken from www.food.com/recipe/caramel-chocolate-peanut-orgasm-cake-8-from-scratch-70708 (may not work)