So, like many of my cakes, this one started out like this: I had some left over cream cheese frosting… But I was craving peanut butter and chocolate. So to make things easy I went to my pantry to see what I had. I had a chocolate cake mix, so that was great-makes it so much easier! So I just added about a 1/4 cup of peanut butter to the frosting, added more whipping cream, beat it until it was light and fluffy. Then I took a bag of Ghirardelli brand 60% cacao chocolate chips, melted them in a double boiler, added about a cup of heavy whipping cream, stirred until smooth. (This is how you make ganache) I iced the bottom layer of the chocolate cake, poured enough of the chocolate ganache over the top, just to spread in a circle, but not drizzle over. I let it set. put another layer of frosting over that, then the top cake layer. I iced the whole cake with the remaining frosting, then drizzled the ganache that was left over the top. I topped it with a few crushed toasted pecans, because….pecans. I like how it’s not overly sweet. Anyway, I am very serious when I say, I think this is the best tasting cake I have ever had in my life!!!