Ingredients
1/2 cup butter, softened2-1/4 cups packed brown sugar3 large eggs3 ounces unsweetened chocolate, melted and cooled2 teaspoons vanilla extract2-1/4 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 cup sour cream1 cup waterFROSTING:1 cup butter, softened1 cup peanut butter4 cups confectioners’ sugar1/4 cup whole milk2 teaspoons vanilla extract1 cup finely chopped peanuts
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the butter, peanut butter, confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake.
