Shelly's Recipe

CHOCOLATE PEANUT BUTTER CAKE

Category: Cakes

1 package chocolate cake mix (prepared according to package directions)
8 pirate cookies, (6 to crush in food processor for decorating, and 2 to eat)

Peanut Butter Cream Cheese Icing
10oz cream cheese, softened
1/2 cup butter, softened
5 cups icing sugar
1 cup smooth peanut butter

Chocolate Peanut Butter Ganache
4oz semi sweet chocolate, roughly chopped
2 tbsp smooth peanut butter
1 tbsp corn syrup
1/4 cup heavy cream

Make cake according to package directions in two 9x9 inch loaf pans. Let cool completely. Wrap and freeze one cake (otherwise, double the icing and ganache and make a whole cake - square or round).

Slice the remaining cake in half. And then slice each of the two rectangles into two layers, so that you have four rectangular shaped layers.

To make the icing, in a mixing bowl beat together the cream cheese and the butter until creamy. Add the icing sugar about 1 cup at a time, beating between each addition. Stir in the peanut butter.

Place the first cake layer down on your chosen cake plate. Spread a layer of icing, but make it about 1/4 inch thick, there's lots of icing, so you don't need to worry about running out. Repeat with the next layer, and then again with the third layer. Place the last layer on top and then frost the entire cake with the remaining icing.

Chill the cake while you are making the ganache. Melt the semi-sweet chocolate in a double boiler and stir in the cream, peanut butter and corn syrup. Let cool a few minutes, but not too much, it should still be pourable. Pour the ganache over the cake and spread slightly with an icing knife to encourage it to drip down over the sides a bit. While the ganache is still wet, sprinkle the cake with crushed Pirate Cookies. Chill until ready to serve.