Heat oven to 350 degrees F (175 degrees C). Grease 9-inch-round cake
pan. Line bottom of pan with parchment paper; grease.
For Cake: Combine eggs and sugar in large bowl.
Stir in flour, melted butter,
Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.
Bake for 25 minutes or until a wooden pick inserted in the middle comes
Cool on wire rack for 5 minutes.
Run knife around edge of cake; cool for an additional 10 minutes.
Invert cake onto serving platter. Remove pan and parchment; cool completely.
For Peanut Butter Layer: Beat peanut butter, butter and vanilla extract
in medium mixer bowl until combined.
Gradually beat in powdered sugar. Spread mixture on cake.
Refrigerate for 30 minutes.
For Ganache: Heat cream in small saucepan to boiling; remove from heat.
Add semi-sweet morsels; let stand for 5 minutes.
Stir; refrigerate for 30 minutes or until mixture is spreadable.
Spread chocolate on top and sides of cake.
For Drizzle: Melt peanut butter and milk chocolate morsels in resealable
plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If
necessary, microwave at additional 10- to 15-second intervals until melted.
Cut a small hole from corner of bag; squeeze to drizzle over cake.