chocolate cake mix + the ingredients on the back of the box.
(8 ounces) cream cheese, softened
(14 ounce can) sweetened condensed milk
(8 ounces) Cool Whip, thawed
semi sweet chocolate chips
Reese's Peanut Butter Cups (optional)Prepare the cake according to the directions on the box. Follow the directions for making two layers. Allow the two layers to completely cool.
the cake is cooled, prepare the peanut butter pie layer. In a large bowl combine the cream cheese, sweetened condensed milk, peanut butter, and powdered sugar. Beat on medium until the mixture is smooth and fully combined. Gently fold in the Cool Whip until fully combined.
assemble the cake, lay one layer of the chocolate cake on a plate. Spread the peanut butter pie filling on top of the cake. Then place the second layer of chocolate cake on top. Cover and refrigerate until the peanut butter pie filling is set, at least an hour.
the peanut butter pie filling is set make the ganache. For the ganache, place the semi sweet chocolate chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips.
the ganache on top of the cake and make sure that it drizzles down the sides. If desired top with Peanut Butter Cups. Refrigerate for a few minutes until the ganache is set. Keep the cake refrigerated.
Not to mention, I really dislike trips to the mall, even for stores like Williams-Sonoma, where surely I can't help but leave with an overpriced set of whisks, expensive candles that smell seductively of pumpkin spice cake and French apple tart, a souffle dish for the souffles I will never make, and decorative pie crust cutters in this season's designs
No-Bake ChocolatePeanutButterPie by Lisa from Snappy Gourmet. Add a tempting brown sugar and rum drizzle and we’re celebrating big time with this Espresso ChocolateCake with PeanutButter Frosting and a Rum Drizzle