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Directions:
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PREHEAT oven to 350u00b0 F.
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Grease 9-inch-round cake pan.
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Line bottom of pan with parchment paper; grease.
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FOR CAKE:
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COMBINE eggs and sugar in large bowl.
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Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth.
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Pour into prepared pan.
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BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean.
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Cool on wire rack for 5 minutes.
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Run knife around edge of cake; cool for an additional 10 minutes.
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Invert cake onto serving platter.
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Remove pan and parchment; cool completely.
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FOR PEANUT BUTTER LAYER:
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BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined.
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Gradually beat in powdered sugar.
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Spread mixture on cake.
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Refrigerate for 30 minutes.
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FOR GANACHE:
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HEAT cream in small saucepan to boiling; remove from heat.
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Add semi-sweet morsels; let stand 5 minutes.
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Stir; refrigerate for 30 minutes or until mixture is spreadable.
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Spread chocolate on top and sides of cake.
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MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
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Knead bag to mix.
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If necessary, microwave at additional 10- to 15-second intervals until melted.
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Cut a small hole from corner of bag; squeeze to drizzle over cake.
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Store in refrigerator.
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Let stand for 30 minutes before serving.
