Recipe: Dear Karrie, Your Heaven and Hell Cake Recipe is found =)

1 Devil's Food Cake
1 Angel Food Cake

-Peanut Butter Mousse-
12 oz Cream cheese
1 3/4 c Confectioners' sugar
2 c Peanut butter, at room
-temperature
3/4 c Heavy cream, divided use

In the bowl of an electric mixture,whip the cream cheese until light and
creamy. Gradully beat in the confectioners' sugar, then the peanut
butter. Continue beating until thoroughly incorporated and fluffy. If
mixture looks lumpy, add 2 Tablespoons of the heavy cream. If may not
smooth out, but it will be easier to blend.

Transfer mixture to another bowl and set aside. Place the remaining
heavy cream in the electric mixer bowl and whip until stiff. Carefully,
but thoroughly, combine both mixtures. Set aside

-Ganache-
2 lbs. Milk Chocolate Chopped
2 Cups Heavy Cream

In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate. Remove from heat, cover pan and let the chocolate melt. Whisk to combine thoroughly, then let cool to room temperature.

-To Assemble-
Carefully slice the cakes in half horizontally with a sharp serrated knife (the longer the better), so that you have 4 cake layers. To slice the angel food cake, spray the knife with oil. Holding the top of the cake with your flat, open hand, use a sawing motion to slice through. Do not put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top layer and it will be easier to level off.) Place one layer of the devil's food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of the angel food cake, then spread another third of the mousse. Top with remaining angel food layer. Whisk the ganache, then spread over the cake with a spatula, frosting both the top and sides generously. Refrigerate for at least 2 hours before serving. Served chilled; slice with a warm, wet knife.

-Note-
This cake picks up refrigerator odor easily, so wrap or cover it well. Any leftover cake may be frozen, tightly wrapped, for up to a month.

-Optional garnishes-
Puree frozen raspberries; stain through a sieve. Sweeten to taste with sugar. Melt milk chocolate and white chocolate. Spread milk chocolate in a cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces. Serve the cake on drizzled raspberry sauce, propped up with chunks of swirled chocolate.
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