Chocolate Peanut Butter Buckeye Cake

Directions

1. Yellow cake
2. Preheat oven to 350 degrees. Grease and line with parchment paper three 9 inch cake pans.
3. In a stand mixer, Cream together butter and sugar. Whip until butter and sugar mixture is light and fluffy.
4. Add eggs and egg yolks to mixer, mixing after the addition of each egg or egg yolk.
5. Add vanilla to mixer and mix
6. In a large bowl, combine flour, salt, and baking powder. Add one third of dry mixture to mixer and mix.
7. Add one half of buttermilk to mixer and mix, and then another third of dry ingredients to mixer and mix.
8. Repeat step six with remaining milk and last third of dry ingredients. Mix well until completely combined
9. Divide batter between three cake pans and bake for 20-30 minutes. Bake until cake is golden around the edges and when a toothpick inserted comes out clean.

1. Peanut butter filling & chocolate frosting
2. While cake is baking make peanut butter filling. In a mixer, combine 1/2 cup softened butter, 1 teaspoon salt, 1 teaspoon vanilla extract, and 2 cups of powdered sugar. Mix until light and fluffy and set aside.
3. Make chocolate buttercream frosting. In a mixer, combine 2 cups of softened butter, 2 cups of cocoa powder, 4 cups of powdered sugar, 1 teaspoon vanilla extract, and 3-5 tablespoons of milk. Mix all ingredients together until light and fluffy
4. When cake layers have cooled, turn layers out of pans. Let layers cool completely.
5. Frost and fill cake