Peanut Caramel Cake

Directions

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