Made this cake this last weekend and it was a hit! So delicious, I actually cut up a few pieces and put in the freezer for a peanut buttery chocolate treat in the coming months so that I didn't end up eating the whole thing. I was afraid of cutting my 9 inch the cakes in half (was sure they would break) so I just made a double layer cake with this, and when I do this again I will cut the ganache in half because I ended up with pools of it around my plate (so good, but not so pretty). Also, I would like your advice on the peanut butter frosting, not wanting to let it go to waste I decided to frost the sides too and boy was it hard! I ended up having to press it up against the sides since it wouldn't spread on. Would I just add more milk to it to make it more spreadable (never made peanut butter frositng before, any special rules?)? Even with the finger marks and pools of chocoalte it was divine! Yup, you've got it, Angela - just add more milk, and it'll spread just fine. And yeah, with just two layers instead of four, you'd have an "overflow" of ganache... But glad it was delicious, anyway! PJH

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