Ingredients
2 cups sugar1 cup 2% milk1 cup strong brewed coffee1 cup canola oil2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 tablespoon instant coffee granules2 teaspoons baking soda1 teaspoon saltFILLING:1 cup butter, softened3/4 cup creamy peanut butter1-1/2 cups confectioners’ sugarFROSTING:1/2 cup creamy peanut butter6 ounces bittersweet chocolate, chopped1 cup butter, softened2 cups marshmallow creme1/3 cup confectioners’ sugar3/4 teaspoon vanilla extract2 cups dark chocolate chips, optional 1 cup peanut butter chips, optional 1 teaspoon shortening, optional
Preparation
In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners’ sugar; beat until smooth.
For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.
