6-Layer Peanut Butter Cake

• 2 cups Self-Rising Flour
• 2 cups Sugar
• 1 cup Water
• 2 sticks Butter Or Margarine
• 1 cup Peanut Butter
• 1/2 cups Buttermilk
• 2 whole Eggs
• 1- 1/2 teaspoon Vanilla
• 1 stick Butter Or Margarine
• 13 cups Buttermilk
• 1/2 cups Peanut Butter
• 1 box Powdered Sugar (4 Cups)
• 1 teaspoon Vanilla
• 1- 1/2 cup Semi-sweet Or Milk Chocolate Chips
• 4 Tablespoons Heavy Cream

1. Put flour and sugar into a mixing bowl, stir to mix.
2. Bring water, butter and peanut butter to boiling in a saucepan, stirring to keep from sticking.
3. Add to flour and sugar mixture in the bowl.
4. Add buttermilk, eggs and vanilla.
5. Mix well.
6. Pour into three 8 round cake pans.
7. Bake at 350 degrees for 25-30 minutes.
8. Cool.
9. While cake is baking, make the icing.
10. Put butter, buttermilk and peanut butter into a saucepan and bring to a boil, stirring to keep from sticking.
11. Remove from the stove and add the powdered sugar and vanilla.
12. Set aside.
13. While cake is cooling, make ganache.
14. Put chocolate chips and 3 tablespoons heavy cream in a microwave safe bowl.
15. Heat for 30-45 seconds until chips melt and can be stirred into a nice sauce.
16. Add another tablespoon of cream if needed.
17. Keep warm.
18. Place one cake layer on a cake plate.
19. Slice horizontally, spread with 1/3 of the ganache and top with the other half of the layer.
20. Top with 1/3 to 1/2 cup of peanut butter icing.
21. Repeat with the other 2 layers, using the rest of the peanut butter icing to ice the sides and top of cake.
22. Serves 12-16.

flour, sugar, water, butter, peanut butter, buttermilk, eggs, vanilla, butter, buttermilk, peanut butter, sugar, vanilla, semisweet, heavy cream

Taken from tastykitchen.com/recipes/desserts/6-layer-peanut-butter-cake/ (may not work)