It was my turn this week at school to bring in a Thursday Treat!  After much deliberation, and hours spent searching my bookmarked recipes, I finally decided on Peanut Butter Chocolate Cake with Cream Cheese Icing!  Hot damn, it was pretty tasty . . . I especially loved the peanut butter cake portion . . . it tasted like a peanut butter cookie, but light and fluffy.  Mmmmm.  I found this recipe on the Epicurious App for my iPhone.   The only thing that you need to note is to READ THE DIRECTIONS!  I am having serious problems doing that lately.  Start the cake a day a head of time and you will have a much easier time than I did.  Here it is!

Peanut Butter Chocolate Cake with Cream Cheese Icing

(adapted from epicurious.com)

Filling

• 2 1/4 cups heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 12 ounces bittersweet or semisweet chocolate, finely chopped (I used semisweet)
• 1/2 cup natural chunky peanut butter

Cake

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup natural chunky peanut butter
• 2 1/4 cups golden brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Frosting

• 1 1/2 8-ounce packages cream cheese, room temperature
• 2 cups powdered sugar, divided
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• mini peanut butter cups for garnish