I made this around a week ago for my wonderful husband and I have a question and a comment. I thought the cake turned out great. However, I normally like a dark chocolate buckeye coating, so I used a bittersweet chocolate chip on my frosting - WHOA - it was awful. Lesson learned, use the semisweet as suggested next time - or are there any changes one could make to make the glaze (as it hardened and wasn't technically in my book a frosting) sweeter without losing that dark flavor? Finally, a comment. I know, at least for me, there was a lot of PB filling and a LOT of cake scraps left over from leveling and de-crumbing and such. They looked too good to waste, so I chucked them in a batter bowl, put the lid on, and tossed it in the freezer. Yesterday, I took it out of the freezer, craving some more of that (now-gone) cake and just scooped it out like the world's best ice-cream. Wow. What a great sundae accompaniment. Lorena, Now that sounds like a delicious use of "scraps"! To achieve a smooth shiny glaze when moving from semi-sweet to bittersweet chocolate, you will need to increase the amount of corn syrup. Treat this as an experiment, as different bittersweet chocolate will have their own unique "tipping" point for this adjustment. Frank @ KAF.

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