This was my son's request for his 10th birthday! I think it turned out pretty darn good LOL.
Shell peanuts, I used a little under 1 cup.(of course you can buy pre-shelled if you like)
Caramel Sauce:(best made first so it has plenty of time to cool)
3/4 cup sugar
1/4 cup butter
6 TB heavy cream
1 tsp vanilla
Make sure everything is measured and close to you, this is a quick process and can burn easily.
Heat sugar in a heavy 3 qt sauce pan over medium heat stirring vigorously as it begins to melt.
When it starts boiling, stop stirring but give the whole pan a swirl every 30-45 seconds.
Remove from the heat and slowly add the cream, whisking constantly. It will foam up(which is why you need a LARGE pan) Add in vanilla. Continue whisking until it is smooth. Allow to cool, then transfer into a jar or bowl if you like.
1 2/3 cup buttermilk(or sour milk)
3/4 cup unsweetened baking cocoa powder
2 1/4 cup flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1 3/4 cup sugar
2 tsp vanilla
In a saucepan over medium heat bring buttermilk to a low boil, stirring constantly so you don't scald it.
As soon as it boils remove from heat and whisk in cocoa powder until well blended.
Set aside and allow to cool
Grease 2 -9 inch cake pans and preheat oven to 350
Sift together flour, soda, powder and salt.
In a large bowl cream butter and sugar until fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla.
Add flour and chocolate mixture alternately until fully combined and beat well.
Divided between the 2 pans and bake 25-30 minutes until a toothpick comes out clean.
Cool in pans 15 minutes, remove to a wire rack to cool completely.
1 3/4 cup heavy cream
1 cup milk
1 cup peanut butter(no sugar added is best)
3/4 cup sugar
1 TB cocoa powder
1/2 tsp salt
No Ice Cream maker click HERE
Line clean cake pans with parchment paper and spray with cooking spray. Place cooled cakes back in the pan, top side down.
Reserve 1/4 cup ice cream and divide the rest between the 2 cake pans.
Sprinkle peanuts over the ice cream(save some for the top)
Reserve 1/4 cup caramel sauce and pour the rest over 1 of the cakes.
Cover loosely and place on a level surface in your freezer and freeze at least 6-8 hours.
Pull it out of the freezer, Remove from cake pans and place cake side down, caramel peanut layer on the bottom, then the other layer.
With quick strokes smooth the ice cream around to fill in the middle crack.
Return to freezer at least 1 more hour
1 packet gelatin*
4 tsp water*
1 cup heavy cream*
1/4 cup powdered sugar*
1/2 tsp vanilla extract*
remaining ice cream
Slowly add the gelatin and beat on high until very thick.
Pull the stacked cake out of the freezer
Frost with topping, working quickly.
* you can use an 8 oz tub of cool whip in place of the whipping cream mixture, just stir in the remaining ice cream and frost away.
Sprinkle top with a touch of shaved chocolate, crushed peanuts and remaining caramel sauce.
Return to freezer for at least 1 hour.