Gluten Free Peanut Butter Frosting and Snicker’s Cake

Ingredients:

For the Cake:
• 1 recipe Gluten Free Dairy Free Chocolate Cake or Gluten Free Buttermilk Chocolate Cake
• 1/2 recipe Dulce de Leche, for filling
For the Frosting:
• 1/2 cup unsalted butter, at room temperature
• 1 cup gluten-free natural creamy peanut butter, or as needed/desired
• 4 cups confectioners' sugar, or as needed/desired
• 1/2 cup heavy whipping cream, or more as needed
For Garnish:
• 1/3 recipe Rich Chocolate Frosting or Sour Cream Chocolate Frosting, for edges and center (optional)
• 1/4 Snicker bar (optional, contains soy)
• Handful of peanuts

Instructions:

1. Make the cake as instructed in the above link.
2. While the cake bakes, make the dulce de leche and set aside to cool.
To Make the Frosting:
3. In the bowl of your electric mixer, cream together the butter and peanut butter until fluffy.
4. Gradually add half of the confectioners' sugar.
5. Mix in 1/4 cup of the cream.
6. Beat in the remaining confectioners' sugar.
7. Add the remaining 1/4 cup cream and mix until creamy.
8. Add an additional 2 tablespoons of cream, or as needed, a little at a time and mix until the frosting reaches a good spreading consistency.
9. Adjust the frosting to your liking. You can add more peanut butter for a heavier and stronger peanut butter flavor. You may also make it stiffer by adding more confectioners' sugar. If you desire a softer frosting, add a tad bit more cream.
To Assemble the Cake:
10. Add one layer of cake, round side faced down on a cake platter. Top with some dulce de leche. Then top with the second cake layer, flat sides together.
11. Frost the top and sides of the cake. Garnish with chocolate frosting around the edges and the center, if desired. If using, place the piece of Snicker bar in the center on top of the chocolate frosting, and garnish with peanuts.

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