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1
Heat oven to 350F Coat two 9-inch round cake pans with nonstick cooking spray.
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2
Line with waxed paper; coat paper.
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3
In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds.
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4
Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute.
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5
Stir in the pudding.
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6
Fold in 2 cups of the chopped peanut butter cups.
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7
Divide batter between prepared pans.
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8
Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean.
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9
Let layers cool on a wire rack for 15 minutes.
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10
Turn out cakes onto wire racks and cool completely.
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11
Place chopped dark chocolate in a medium-size bowl.
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12
Bring cream just to a boil and pour over chocolate.
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13
Whisk until chocolate melts.
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14
Add peanut butter and whisk until smooth.
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15
Trim top of cake layers flat with a serrated knife.
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16
Put 1 cake layer on cooling rack and place on a baking sheet.
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17
Pour 1 cup frosting on top; spread evenly with a spatula.
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18
Top with remaining cake layer.
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19
Pour remaining frosting over the top, allowing it to spill over the sides.
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20
Smooth top and sides with spatula.
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21
Refrigerate 1 hour to set.
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22
Transfer cake to serving plate and garnish with chopped candy, if desired.
