115 ounce can pumpkin (you can get by with just 1 cup if that's all you have or want)
2teaspoonsvanilla
3/4cupbutter, softened
1cupbrown sugar
1cupsugar
3large eggs
1egg yolk
For the Peanut Butter Frosting:
3/4cup1 1/2 sticks butter, softened
3/4cuppeanut butter
3 1/2cupspowdered sugar
1/3cupmilk
2teaspoonsvanilla extract
For the Ganache:
6ounces1 cup semi-sweet chocolate chips
1/2cupwhipping cream
For the toppings:
Reese's Bites
Chocolate sprinkles
Instructions
For the Cake:
Preheat oven to 375 degrees F.
Lightly spray the bottom of two cake pans and then line the bottom with parchment paper (spraying helps the parchment paper stay put). Grease the paper and sides of the pans with butter or shortening.
In a large bowl, mix flour, cocoa, baking powder, baking soda, and salt together. In a small bowl combine buttermilk, pumpkin, and vanilla.
In the bowl of an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs one at a time. While mixing on low, alternately add dry ingredients and pumpkin mixture in thirds (scrape the bowl as needed). When evenly combined, pour equally into cake pans and cook for 33-35 minutes or until toothpick comes out clean. Let cakes cool in pan for 5-10 minutes. Loosen around edges and remove from pan onto a cooling rack to cool completely.
Cut off tops of cake if not flat. Place one cake on a cake stand or platter and proceed with making the frosting.
For the frosting:
Cream butter and peanut butter together using an electric mixer. Mix in vanilla and then mix in powdered sugar a little at a time on low adding the milk alternately with the sugar. Mix until smooth and creamy.
Place about 1 cup of frosting in a piping bag fitted with a large star tip and set aside.
Spread a layer of frosting on the first cake layer and then place the other cake upside down on top (the bottom of the cake creates a perfectly flat top). Apply the rest of the frosting to the top and sides of the cake.
Place cake in the fridge for 30 minutes before adding ganache.
For the Ganache:
Heat whipping cream in microwave until boiling hot (about 40 seconds, be sure it doesn't boil over). Place chocolate chips in a heat proof bowl and pour the hot cream over them. Cover with plastic wrap for 3 minutes and then whisk until smooth. Let it cool for 1-3 minutes to slightly thicken (not any longer! I waited a little too long and had to help it drip down the sides).
For the Toppings:
Place cake in fridge 5-10 minutes before piping on the remaining frosting. Make 10 swirls, evenly spaced, on the top around the edge of the cake. Sprinkle with chocolate sprinkles and top each swirl with a Reese's Bite. Slice and serve.