Dark Chocolate Cake with Peanut Butter Cream Cheese Frosting, Peanut Butter Ganache and Peanut Brittle Cake.
8 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate Peanut Butter Ganache
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
4 tablespoons smooth peanut butter
1/2 cup half-and-half or milk
1. Melt chocolate in microwave in intervals until melted and smooth. Whisk in peanut butter and liquid until desired consistency. Use warm.
Adapted from Allrecipes.com