I wasn’t there when they ate the cake but the birthday girl took a pic for me! yay!!!!
- Mix together the powdered sugar, peanut butter and melted butter in a standing mixer. Add cream 1 tablespoon at a time until the mixture becomes a consistent workable dough. Add cream slowly as you may not need it all. The dough should be soft and easy to work with.
- Split the dough in half and press into 2 9 inch baking pans lined with parchment. Turn the layers out onto two cookie sheets and place in freezer until frozen solid.
- Beat softened butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment. Scrape down the sides of the bowl and beat again until creamy. Add cocoa powder and vanilla extract; beat well. Add milk slowly until right consistency.
Assembly (you will need lots of pb cups!):
- Remove peanut butter layers from the freezer. Thinly frost a brownie layer and top with a peanut butter layer; frost peanut butter layer and top with a brownie layer. Repeat until all layers are frosted and stacked. Thinly frost the entire cake. Pipe swirls around the top and place in peanut butter cups. Pipe design around bottom too!
adapted from sprinkle bakes
LINKING AT BRU CREW