Chocolate Peanut Butter Mousse Cake

Before my husband and I got married, this cake was the primary recipe that my husband's family informed me I would need to learn, for it is near and dear to my husband's heart.  In fact, it was the groom's cake at our wedding and even got a full page spread in our wedding book. 

Note:  This cake takes some time to make.  Don't wait until the last minute!

Ingredients:
1 box of devil's food cake (without pudding)
2 1/2 c. whipping cream, divided
1 (10 oz.) package of peanut butter chips **adjustment without pb chips below
2 tsp. vanilla
1 T. butter
2/3 c. Nestle's semisweet chocolate chips
roasted peanuts (optional)
Reeses cups to garnish (optional)

Preparation:
Prepare cake according to directions and pour into 2 8-inch round pans.  Bake and then cool for 10 min. in the pans.  Then remove them from the pans completely.  * In Cusco, add extra flour and only bake for 20 minutes.

Combine 2/3 c. of whipping cream and peanut butter chips in a sauce pan, cook over low heat, and stir until mixture is smooth.  Remove from heat and stir in vanilla.  Cool for 25 min.  Then beat 1 1/3 c. of whipping cream at high speed until soft peaks form.  Stir 1/3 of the whipped cream into the peanut butter mixture.  Fold into the remaining whipped cream.  Chill in the refrigerator for 30 minutes (not longer, or it will be difficult to spread on the cake).  This will firm it up a bit so that it will stay where you put it between the cake layers.  Spread this mixture between the cake layers (it's a rather large layer).  Cover and chill.

  Bring the remaining 1/2 cup whipping cream and 1 T. of butter to boil in a small sauce pan.  Add the chocolate chips.  Remove from heat and let stand for 5 min.  Then stir the mixture until it is smooth.  Pour the glaze over the cake.  You can serve it warm or you can put in in the refrigerator and serve it when it gets cold.


**When Peanut Butter chips are not available, mix 1 cup of peanut butter with 2/3 cups of whipping cream in a bowl.  Add vanilla.  After beating 1 1/3 c. of whipping cream, fold into the peanut butter mixture, then chill in the refrigerator for 30 minutes or until the mixture stiffens.