Preparation Steps

• Prepare the devil's food cake mix according to package directions, adding 1 teaspoon of instant coffee granules to the batter. Bake as directed for two 9-inch layers. Let cool completely before assembling.
• Cream together the softened butter and peanut butter until smooth. Mix in the vanilla extract. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated and smooth (filling will be thick).
• Add cream, a few tablespoons at a time, mixing well after each addition until the filling reaches a spreadable consistency (should remain stiff but smooth). Divide the filling in half and spread it onto the top of each cooled cake layer, all the way to the edge. Chop the snack-size Take 5 candy bars and press the pieces onto the peanut butter filling.
• In a small saucepan, melt the unwrapped caramels with 1/4 cup butter and 1/3 cup milk over low heat, stirring constantly until smooth. Drizzle the caramel mixture evenly over the chopped candy bars on both layers.
• Bring the 6 oz heavy cream to a boil and remove from heat. Pour the hot cream over the milk chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir slowly until all chocolate is melted and smooth. Let thicken slightly for a few minutes.
• Drizzle the chocolate ganache over the top of each cake layer, covering the caramel and candy. Reassemble the two layers with the filled sides facing up. Decorate the top with the broken pretzels, pressing lightly to adhere. Chill for 30 minutes before slicing to help layers set.