Chocolate Peanut Butter Cake

For the cake:

Preheat oven to 350 F.

In a large bowl, cream butter and brown sugar until light and fluffy then beat in eggs, chocolate and vanilla. Set aside.

In a smaller bowl combine the flour, baking soda and salt then add it into the creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

Pour into two greased and floured 9-inch round baking pans. Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center of the cakes comes out clean. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.

For the frosting:

In a large bowl, cream the butter, peanut butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

Cut each cake horizontally into two layers, so that you have 4 layers total. Place the bottom layer on a serving plate then spread the top with 1/2 cup frosting. Repeat these layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of the cake.