Peanut Butter Passion Cake

For the cake:

1 c. sugar
1 c. vegetable oil
2 eggs
1 tsp vanilla extract
3 c. all purpose flour
3/4 c. cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c. coffee, room temperature
1 c. buttermilk

For the frosting:

8 oz. cream cheese, room temperature
1 c. peanut butter, creamy
1/2 c. powdered sugar
1/2 tsp salt
12 oz. non-dairy whipped topping, thawed

For the topping:

1/2 c. chocolate cookie crumbs
2 c. chopped peanut butter cups
1/4 c. fudge ice cream sauce or chocolate syrup

Cake:  Preheat the oven to 350 degrees.  Grease and flour a 9 x 13 pan, two 9-inch round pans, three 8-inch round pans or one 10-inch round pan and set aside.  Using an electric mixer, combine sugar, oil, eggs and vanilla.  Beat one minute.  In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt.  Alternating wet and dry ingredients, gradually add flour mixture and liquids to egg mixture and beat for two to three minutes at medium speed.  Pour the batter into prepared pan(s) and bake about 50 minutes or until the cake is done.  Cool for five minute and carefully remove from the pan(s).

Frosting:  Using an electric mixer, combine cream cheese, powdered sugar, salt, and peanut butter until smooth.  Using a spatula, gently fold in whipped topping until smooth.  Chill frosting for about an hour (even overnight is OK, but let it sit out for a minute or two to soften before it is spreadable).

Assembly: Spread cake with frosting and sprinkle with chocolate cookie crumbs.  If preparing layer cake, do this between each layer.  Garnish top with chopped peanut butter cups and drizzle with warmed fudge sauce or chocolate syrup.  Keep refrigerated until serving.

NOTE:  Try dusting the cake pan(s) with cocoa powder instead of flour so that the white doesn't show on the chocolate cake!