Instructions

1. Preheat oven to 350 degrees. Line 2-8” cake pans with parchment paper (I hightly recommend these parchment round papers) and spray with cooking spray.  Set aside.
2. In a large bowl sift together dry ingredients; cake flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a medium bowl, mix together buttermilk, espresso, coconut oil, vanilla extract and eggs.
4. Make a well into the center of the dry ingredients and pour in wet ingredients. Mix until incorporated.
5. Pour about 2 ½ cups batter into each prepared cake pan and place into oven.
6. Bake for 30-32 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool and then remove from pans and place onto wire rack to cool completely.

Assembly

1. Place 1 cake onto a cake stand or plate. Spread 1 ½ containers Pillsbury™ Peanut Butter Frosting made with real Jif® Peanut Butter.
2. Place last cake on top and spread 1 container of Pillsbury™ Peanut Butter Frosting made with real Jif® Peanut Butter all over the top and the sides.
3. Place remaining ½ container peanut butter frosting into a piping bag fitted with a star attachment and make dollops on the edges of the cake. Into each dollop, place 1 chocolate covered espresso bean.