Chocolate PB Cake with ButterFinger Frosting...Yes!!!

Filling

• 2 1/4 cups heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 12 ounces bittersweet or semisweet chocolate, finely chopped
• 1/2 cup old-fashioned (natural) chunky peanut butter

Cake

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup old-fashioned (natural) chunky peanut butter
• 1 pound golden brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Frosting

• 1 1/2 8-ounce packages cream cheese, room temperature
• 2 cups powdered sugar, divided
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• Butterfinger candy bars, coarsely chopped
• Glazed peanuts

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.