Muddy Buddy Cake

That beauty right there is eight layers of chocolate peanut butter goodness! There are two layers each of chocolate peanut butter mousse, chocolate cake, peanut butter cake, muddy buddy crunch and it's iced with the chocolate peanut butter mousse and topped with muddy buddies!

Now THAT is a cake! 
Look at those layers! INTENSE. The only criticism of the cake I have is that I went too thick on the middle muddy buddy crunch layer. Should have gone as thin as the bottom layer.
I'm particularly fond of the elegance of the top of the cake. A quick swirl and a muddy buddy really make for a good border. Just enough of an accent without going overboard. Once you cut into the cake all the focus goes there and that's just the way it should be! 
While you can make this all in one day, it can be done over a few days as well. With so many  moving parts split it up! Bake and make muddy buddies one day, stack and ice the next! You'll be happy you did! 

Muddy Buddy Cake 

1 chocolate cake mix (plus eggs, oil, etc. as the box recommends)
1 butter cake mix (plus eggs, oil, etc. as the box recommends)
1/2 cup peanut butter 

1 cup simple syrup

8 cups Muddy Buddies, plus more for garnish
1/2 cup unsalted butter, melted

1 1/2 cup unsalted butter, room temperature
2 1/4 cup powdered sugar
6 ounces semi sweet chocolate chips, melted and cooled
3/4 cup peanut butter

Bake two 8 inch round chocolate cakes, according to the mix instructions. 

Make two 8 inch butter cakes according to the mix instructions. Add in peanut butter when you add the butter. 

Allow cakes to cool before leveling. 

Line two 8 inch cake pans with parchment paper. Put 8 cups of muddy buddies into a food processor and grind into crumbs. Turn out into bowl and add melted butter. stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom of two 8 inch cake pans.  Put in freezer for one hour.

Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Beat in the thoroughly cooled chocolate, and peanut butter, until you reach a uniform consistency. Be sure to scrape down the sides.

To assemble the cake, place on layer of the muddy buddy crunch down first. 

Place a leveled layer of peanut butter cake down next. Brush the top of the cake with simple syrup.

Pipe of layer of the chocolate peanut butter mousse on top, then gently place a layer of the chocolate cake on top. Brush the top of the cake with simple syrup. 

Repeat with the remaining layers. 

Ice cake with the mousse. To get very smooth frosting, dip your knife in hot water occasionally. The heat will help the icing smooth. 

Pipe swirls on cake, placing a muddy buddy in between each swirl. 

Pipe a border along the bottom of the cake. 

Store in the fridge. Take the cake out of the fridge 15 minutes before serving. 

Et voila! You have a lovely cake full of deliciousness!