Peanut Caramel Cake

Preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans . Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs , and vanilla. Beat mixture until smooth then add the peanut butter . In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool. Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet.