This ultra-decadent cake is simply irresistible!
- 3/4 c. graham cracker crumbs
- 2 tbsp. + 1/2 cup packed light brown sugar
- 1/4 c. butter melted
- 3/4 c. lightly salted cocktail peanuts
- 1 (8 oz.) pkg. cream cheese at room temp.
- 1 c. peanut butter
- 1 tbsp. + 1 tsp. vanilla extract
- 7 c. thawed frozen whipped topping from 2 (16 oz.) containers
- chocolate cake layer
- 1 1/2 c. dark chocolate chips melted
- 2 tbsp. caramel topping
Heat oven to 350°F.
Coat 8"x3" springform pan with olive oil cooking spray. Line bottom with round of parchment paper; coat with spray.
Mix crumbs, 2 Tbs. sugar, and butter. Press into bottom of pan.
Bake 8 min. or until set. Cool.
Chop 1/2 cup peanuts; sprinkle over crust.
On medium speed, beat cream cheese, peanut butter, 1 Tbs. vanilla, and remaining sugar until smooth; beat in 1 cup whipped topping. Fold in 3 cups topping.
Carefully spread peanut butter mousse over peanuts in crust.
Trim cake layer to make 3/4" thick; fit into pan over mousse. Refrigerate.
In large microwave-safe bowl, mix chocolate, 1/2 cup warm water, and remaining vanilla until smooth; if mixture gets lumpy, microwave in 10-sec intervals, stirring, until smooth.
Fold in 1 cup whipped topping until just blended; fold in remaining 2 cups until blended and smooth.
Spread over cake in pan. Cover; refrigerate until set, at least 3 hrs.
Transfer mousse cake to serving plate. Drizzle with caramel topping, then sprinkle top with remaining peanuts.