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1
Preheat oven to 350 degrees F.
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2
Grease and flour 2 (8-inch) round cake pans.
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3
Sift together dry ingredients including flour, sugar, baking powder, and salt.
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4
Add the shortening, milk, eggs, and vanilla.
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5
Beat mixture until smooth then add the peanut butter.
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6
In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute.
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7
Add the caramel mixture to the batter and mix well.
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8
Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
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9
Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool.
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10
Sprinkle chopped peanuts in between the layers and place on a freezer safe plate.
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11
Ice cake with caramel icing.
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12
Place in the freezer for 30 minutes.
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13
Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache.
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14
Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate.
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15
Garnish as desired while ganache is still wet.
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16
1 package almond bark or chocolate
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17
1/2 pint whipping cream
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18
1 tablespoon white corn syrup (recommended: Karo brand)
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19
Melt almond bark or chocolate in a double boiler.
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20
Heat whipping cream in microwave for 45 seconds.
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21
Pour whipping cream and corn syrup into melted almond bark or chocolate until completely mixed.
