The peanut butter filling couldn’t be simpler. It’s peanut butter. Seriously. Spread it on the cake while it’s still warm, and the peanut butter will make a lovely, tasty layer between the cake and the icing. I love this kind of icing. It’s simple to make, so that’s always a plus. And, it’s so soft and gooey. It goes on the cake while it’s warm, and then it hardens and sets as it cools. It forms some kind of serious shield over the cake. Don’t be alarmed if the icing cracks and crinkles when you cut into it. That’s just the nature of this kind of icing. If it bothers you, that’s why some very smart person invented garnishes. Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting. If you follow my baking adventures, you know that I’m not much on pretty, elaborate desserts. I may make something like that occasionally, but my practical side says that simple is the way to go more often than not. I’m betting most of you are with me on that, too. The premise of this cake is pretty simple. Chocolate cake and chocolate icing surround a layer of peanut butter. As good as that sounds, the whole is actually much greater than the sum of its parts.
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