I made a cake this weekend...

And it was nothing short of amazing.

Peanut Butter Chocolate Cake
For the Chocolate Cake:

2 c. flour
2 c. sugar
3/4 c. cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. whole milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water

Preheat oven to 350 degrees. Grease two 9? layer cake pans & dust with cocoa. Set aside.

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well blended. Add eggs, milk, oil and vanilla and beat well until combined ? about two minutes.

While beating, place water in a microwave-safe container and heat to a boil. Stir water into cake batter.

Pour the thin batter into prepared pans. Bake at 350 degrees for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched and toothpick inserted in center comes out clean. Cool for 5 minutes. Remove cakes from the pans and cool completely on a wire rack.

For the Peanut Butter Frosting:

10 oz. cream cheese at room temperature
1 stick unsalted butter at room temperature
5 c. confectioners sugar, sifted
2/3 c. smooth peanut butter

In a large bowl, beat the cream cheese and butter until light and fluffy. Gradually add confectioners sugar one cup at a time. Mix thoroughly after each addition, scraping down the sides often. Continue to beat on medium speed another 3-4 minutes. Add the peanut butter and beat until thoroughly blended. (Lisa?s note: I wanted more peanut butter taste so I added a little more peanut butter ? taste first, but you may want to do the same!)

For the Chocolate-Peanut Butter Glaze

8oz. semi-sweet chocolate, coarsely chopped
3 tbsp. smooth peanut butter
2 tbsp.  light corn syrup
1/2 c. half-and-half

Create a double boiler by setting a heat-safe bowl over a pot of simmering water ? make sure the bottom of the bowl is not touching the water. Combine the chocolate, peanut butter and corn syrup and whisk until the chocolate is melted & the mixture is smooth. Remove from heat & whisk in the half-and-half, beat until smooth.

Assemble the Cake

Place one of the chocolate cakes on a cake stand or serving plate. Spoon somewhere between a half and one cup of the peanut butter frosting into the center of the cake and spread it out.

Add the other chocolate cake to the top. Spoon all the frosting into the center of the cake and then spread evenly over the top and sides.

Note: The chocolate peanut butter glaze needs to be poured while it is still warm, so you may want to wait to make it until you have the cake assembled to this point.

Pour the glaze over the top of the cake and allow it to drip down the sides.