Peanut Butter Dream Cake

Instructions

1. Spray a 2 quart bowl with nonstick cooking spray. Line the bowl with plastic wrap.
2. Cut the cake into 1/2 inch thick slices. Cut each slice diagonally in half, forming triangles.
3. Line the bottom and sides of the prepared bowl with the cake triangles. Reserve the extra triangles and set aside.
4. Put the peanut butter in a microwave safe bowl, heat 20 seconds and stir with a spoon to make it more creamy.
5. Using an electric mixer, beat 1 cup of cream in a large bowl, gradually adding 1/4 cup of powdered sugar, mixing until it is thick and fluffy.
6. Fold 1/4 of the whipped cream into the peanut butter. Fold half of the remaining whipped cream into the peanut butter mixture bowl. Fold in the remaining whipped cream until well blended.
7. Spread the peanut butter cream over the cake, covering completely and creating a well in the center.
8. Cover and refrigerate if not assembling cake right away.
9. In another clean large bowl, add the remaining cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the shaved chocolate (and peanuts if using).
10. Spoon the cream mixture into the center of the well of the filling.
11. Place the remaining cake slices over the filling, covering completely and trimming to fit, if necessary.
12. Cover the cake with plastic wrap and refrigerate 3 hours.
13. Remove from bowl, and invert onto a serving platter. Sprinkle with powdered sugar. Serve chilled