TIN ROOF SUNDAE CAKE

TIN ROOF SUNDAE CAKE
(recipe from Leah King)

CAKE:

Beat in a mixing bowl until fluffy:
2 sticks butter, softened
2 cups sugar

Add:
4 eggs, one at at time, beating well after each egg

Add:
1 tsp vanilla

Add:
1 cup flour
1 tsp baking powder
Mix well

Add:
1/2 cup milk
Mix well

Add:
1 cup flour
1 tsp baking powder
Mix well

Add:
1/2 cup milk
Mix well

Pour 1/3 batter into each of 2 greased 8 or 9 inch rounds.

Blend:
3 TBS cocoa powder into remaining batter
pour into remaining greased pan.

Bake 25 minutes or until inserted toothpick comes out clean.

Prepare filling and frosting while cakes cool.

PEANUT FILLING:

Mix in bowl until creamy:
1 stick butter, softened
4 oz cream cheese, softened
1 1/2 tsp vanilla
Gradually add until fluffy:

2 cups powdered sugar

Add:
2/3 cup crunchy peanut butter
1/2 cup finely chopped peanuts

1 TBS milk if needed for spreading consistency


CHOCOLATE CREAM FROSTING:

Melt in microwave and set aside:
2 1 oz squares of unsweetened chocolate

Beat in a mixing bowl until creamy:
4 oz cream cheese, softened
1/2 stick butter, softened

Beat in:
1/4 cup whipping cream
Blend in:
melted chocolate
1 tsp vanilla

Gradually beat in:
2 cups powdered sugar until mixture is fluffy

To assemble cake:

Place one yellow cake layer on cake plate
Spread with half of filling
Top with chocolate cake layer
Spread with remaining filling
Top with remaining yellow cake layer
Frost entire cake with frosting.

Sprinkle top of cake with finely choppped peanuts or drizzle melted white chocolate on top of cake.