Ingredients:
For the filling:
2/3 cup natural smooth peanut butter
1/4 teaspoon vanilla extract
1/3 cup powdered sugar, sifted after measuring
4 tablespoons (1/2 stick) unsalted butter, slightly softened
2 layers Chocolate Layer Cake, baked and cooled
For the frosting and decoration:
5 ounces semisweet chocolate, cut into small pieces
2/3 cup sour cream
4 to 6 ounces peanut brittle or a handful of salted or dry roasted peanuts
Directions:
Beat the peanut butter, vanilla, powdered sugar, and butter just until blended and smooth. Turn 1 cake layer upside down on the cardboard circle or on a platter. Spread the peanut mixture evenly over the cake. Top with the second cake layer, right side up. Set aside.
Place the chocolate in a small bowl and set in a pan of barely simmering water. Stir frequently until melted and smooth. Or microwave on Medium (50 percent) power for 2 1/2 to 3 minutes, stirring from time to time. Off heat, scrape the sour cream on top of the chocolate and stir just to combine. Use immediately to frost the top and sides of the cake. If the frosting becomes too stiff to spread or loses its gloss, set the bowl in a pan of hot water for a few seconds to soften. Decorate the cake with peanuts or shards of peanut brittle. Cake keeps at room temperature, in a covered container, for 2 to 3 days.
http://www.thenest.com/Recipes/Chocolate_Cake_Dessert_Holiday_Party-Pleasers_13522/detailview.aspx?id=13522&type=7&recipe_type=Party+Pleasers&pageIndex=8
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