Chocolate Peanut Butter Cake

•1/2 cup butter, softened
•2-1/4 cups packed brown sugar
•3 eggs
•3 ounces unsweetened chocolate, melted and cooled
•2 teaspoons vanilla extract
•2-1/4 cups all-purpose flour
•2 teaspoons baking soda
•1/2 teaspoon salt
•1 cup (8 ounces) sour cream
•1 cup water

•FROSTING
:•1 cup butter, softened
•1 cup peanut butter
•4 cups confectioners' sugar
•1/4 cup milk
•2 teaspoons vanilla extract
•1 cup finely chopped peanuts (optional)

Directions
•In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

•Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

•For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

•Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake.
Recipe can be found on tasteofhome.com