Chocolate Peanut Butter Buckeye Cake

This cake is momentous both because it is INSANE and because I don’t bake cake. I can’t bake cake. They just never turn out right. Like, ever.
This one, though, this one turned out to be kind of…shall we say…deadly. In a good way. A really ridiculous good way.

What you’re drooling over is a layer of chocolate cake, a layer of chocolate peanut butter glaze, a layer of peanut butter cheesecake, another layer of the chocolate peanut butter glaze, another layer of chocolate cake, a layer of peanut butter frosting (that tastes EXACTLY like a peanut butter ball) and more of the chocolate peanut butter glaze.

Ingredients:

For the peanut butter cheesecake layer:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk (I used 1%, but 2% or whole milk would be great too)
For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 9 inch round cake pans
For the Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the chocolate peanut butter glaze
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream

Directions:

For the Peanut Butter Cheesecake:
Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake!
Preheat oven to 325 degrees.
Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.

Read more at http://www.bunsinmyoven.com/2011/09/08/chocolate-peanut-butter-buckeye-cake/#bZAKgjPmSeXI0vmv.99

Read more at chocolate-peanut

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