Alternately known as my birthday cake. It was a tough choice between this one and a chocolate salted caramel layer cake, but in the end, the chocolate-peanut butter won me over. Let’s face it, it’s basically a giant Reese’s Peanut Butter Cup. And those things are never bad.
I have no problems with making a normal sized cake, but what would I do with a full size cake? So I pulled out my four inch springform pans, halved the recipe and ended up with 4 four-inch cakes. I split them all in half, and voila! Two little four layer cakes. That was done on purpose because that means another layer of peanut butter frosting, which is a necessity because that stuff is amazing. I found the recipe on my most-used blog for cake related baking – here’s the link (click here) in case you get a craving for such a cake.