Wow, I made this cake last night and it is absolutely wonderful! I am an "8-and/or-9-inch-cake-multiple-layer-challenged" person--especially since I saw you had to use picks to hold yours in place... so opted to just make a 9x13 cake; then once cooled used my new Lamson bread knife to slice and only had one layer of PB filling (which I did have to add just a few drops more milk to get it to a good spreadable consistency); I cut the peanut butter filling part in half and it was enough for my one layer. I also want to note since the final chocolate topping isn't sweet, the balance of the 3 components of this cake is perfect! I too was a little concerned at the amount of sugar in the pb filling, but it ended up not being a problem at all since the top chocolate layer isn't sweet. So--this is definately a keeper recipe. Way too much cake for just hubby and me though, so will cut and freeze most of it so we can continue to enjoy the cake over a much longer time period vs trying to eat this thing up just the two of us! And for the person above who doesn't like coffee at all--you absolutely don't taste the coffee, it only enhances the chocolate--my hubby hates coffee too and he never knows or would even suspect that that teaspoon of espresso powder is even in there! Once again, you have provided us with a terrific new creation! Thank you so much! Thanks for your detailed report, Joni - always nice to hear the variations people make, and how they work out. Glad your husband can't tell you snuch some "chocolate enhancer" in there... PJH

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