INGREDIENTS
2 boxes devils food cake mix mixed according to box directions.
2 8-ounce packages cream cheese
1 stick butter room temperature
1 cup peanut butter
3 cups powdered sugar
1 teaspoon vanilla extract
3 Tablespoons milk
2 cups divided of chocolate covered toffee pieces. (I used Heath toffee bits.)
salted caramel ice cream topping for drizzle
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INSTRUCTIONS
Mix cake mix according to package directions. (The mix I used required water, eggs, and vegetable oil.)
Split batter between 2 greased, 10-in. cake pans.
Bake according to package directions.
While allowing the cake to cook, mix together the cream cheese, butter, peanut butter, powdered sugar, vanilla and milk in a separate bowl.
Mix in one cup of toffee bits into the mixture.
(Chill for 10-15 minutes if desired, to create a firmer texture for spreading)
Frost one cake with the peanut butter cream cheese mixture.
Stack other cake on top, and frost the top with the mixture.
Sprinkle the remaining toffee bits on to the top of the cake, and into the middle sides of the cake if desired.
Drizzle caramel topping as desired.
Refrigerate any leftovers.
