1/2 cup unsalted roasted peanuts, coarsely chopped
3 Butterfinger bars, cut into 3/4 inch wedges (2.1 ounces)
1/2 cup Reese's Pieces
Heat the oven to 375 degrees F. Butter and flour two 9 x 2 inch round cake
Grind the nuts and 3/4 cup of flour in a food processor until fine.
Using a mixer, beat eggs, yolks, sugar and vanilla extract in a large bowl
until the mixture whitens and triples in volume.
Fold in the nut mixture.
Divide the batter between the prepared pans and smooth the tops.
Bake until a wooden pick inserted in the center comes out clean, or about
Cool the cakes in the pans on rack.
For the filling, blend peanut butter, butter and sugar in a processor until
With the machine running, add the cream through the feed tube and blend
until the mixture is light and fluffy.
Invert the cakes onto a work surface. Using a serrated knife, cut each cake
into 2 layers. Place 1 cake layer on a platter, cut side up.
Spread with 1/3 of the filling and sprinkle with 1/3 of the chopped peanut
butter cups. Top with a second cake layer, cut side down. Continue layering
with the remaining filling, peanut butter cups and cake, ending with the cake,
cut side down.
For the topping, beat the cream, sugar and vanilla in large bowl until almost
Transfer 1/2 cup to a small bowl and reserve for garnish.
Spread the remaining whipped cream over the top and the sides of the cake.
Press nuts around the base of the cake forming a 1 1/2 inch high border. Cover
the top of the cake with Butterfingers leaving a 1/2-inch border.
Spoon the reserved whipped cream into a pastry bag fitted with a medium
star tip; pipe stars around the top edge.
Garnish with Reese's Pieces.
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