Chocolate cake layers baked on a shortbread cookie crust, filled with peanut butter nougat, roasted peanuts and salted caramel, and topped with a whipped peanut butter frosting and a chocolate drip.
Preheat the oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line each pan with parchment and spray again. Set aside.
Bake for about 10 minutes.
Preheat the oven to 350 degrees F.
Pour the batter evenly onto the already baked shortbread crusts (about 15 to 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan). Bake the cake for 23 to 25 minutes.
In a bowl fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
Add the sifted powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
With a wooden spoon, mix frosting to remove air bubbles.