Chocolate Peanut Butter Layer Cake

Happy Birthday My Love!

To Make This CakeYou'll Need

1½ cups unsweetened cocoa powder

1 tbsp instant coffee powder
1½ cups boiling water
¾ cup sour cream
1 tbsp vanilla extract
1½ cups unsalted, softened butter

2½ cups plus 2 tbsp sugar

1¾ cups plus 2 tbsp purpose flour
3 large eggs

1¼ tsp baking soda
¾ tsp salt

For The Filling & Topping

¾ cup heavy cream

3¼ cups confectioners sugar

1½ cups softened unsalted butter

1 cup peanut butter
1 tbsp vanilla extract
Pinch of salt

A bag of mini peanut butter cups cut in half

Preheat oven to 350.  Spray Pam on the sides of 3 8 inches pans. In bowl combine cocoa, coffee and water.  Stir completely and allow to cool.  Once cooled add sour cream and vanilla.  In separate bowl mix butter till smooth.  Then add sugar until fluffy.  Add egg until combines.  Finally add the flour, baking soda and salt in separate bowl.  Add the two bowls of mixtures together alternating until mixed.  Once completely mixed add the batter till the three bowls equally and place in over for about 30 minutes.  Once cakes are completely cooked, remove from oven and place on wire cooling racks. 
For the frosting mix cream, 1/4 cup confectioner's sugar.  Mix until peaks form.  Now in separate bowl mix the peanut butter and butter.  And the remaining confectioners sugar and mix well.  To the same bowl add the vanilla and salt and combine for about 5 minutes until light and fluffy.  Now gently fold both bowls together. 

After the cakes have cooled completely place one of the 3 on a serving platter.  Frost in the center, add another layer of cake, frost and the final cake layer.  Now frost the side and top of the cake.  Decorate the cake if desired. 

Enjoy cake with a huge glass of ice cold milk!

~Kate Anne~

Recipe delightfully borrowed from Annie Eats.