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Cake:.
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Preheat oven to 350F Butter and flour three 9-inch-diameter cake pans.
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Line the bottoms with parchment paper, then butter and flour the parchment paper.
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In large bowl, cream together butter and sugar with electric mixer.
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Add peanut butter and vanilla and cream well.
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Add eggs one at a time, mixing well after each.
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In separate bowl, whisk together dry ingredients.
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Add dry ingredients to peanut butter mixture alternately with sour cream and milk.
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Mix on low speed just until blended.
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Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans.
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Bake for 20-30 minutes or until tester inserted into center of cake comes out clean.
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Do not over bake.
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Remove from oven and cool cakes in pans on rack 10 minutes.
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Run small sharp knife around pan sides to loosen cakes.
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Turn cakes out onto racks and cool completely.
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Peanut Butter Filling:.
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Using an electric mixer, beat together butter, peanut butter and vanilla in large bowl until light and fluffy.
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Beat in the heavy cream until combined.
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Add 1/2 cup powdered sugar, mix well.
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Add in the remaining powdered sugar, 1/2 cup at a time, mixing well after each addition.
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Milk Chocolate Ganache:.
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Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat.
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When hot, stir to dissolve the sugar.
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Bring the mixture to a boil.
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Place the chocolate in a stainless steel bowl.
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Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
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Stir until smooth.
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Allow to cool to room temperature.
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Keep the ganache at room temperature until needed.
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To Assemble Cake:.
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Place one layer of cake on a serving platter.
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Spread half of the peanut butter filling on top of the cake.
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Coarsely chop 20 Reeses miniature peanut butter cups.
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Sprinkle 1/2 of chopped peanut butter cups over peanut butter filling on top of first layer.
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Top with another cake layer.
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Spread remaining peanut butter filling on top of the second cake layer and then top with remaining chopped peanut butter cups.
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Top with final cake layer.
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Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of rthe oom-temperature ganache.
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Evenly spread the remaining amount of this ganache over the top and sides of the cake.
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Refrigerate the cake for 1 hour.
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Drizzle with peanut butter sauce, optional.
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Coarsely chop remaining 10 Reeses miniature peanut butter cups and sprinkle over top of cake.
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Refrigerate until ready to serve.
