Anyway, despite my crazy school schedule I decided to make two different cakes. I didn't really know what I was doing when I started but just went with it. I would suggest not ever doing that. I ended up making 3 types of frosting and 2 different fillings and one extra cake (which I was ok with :)
Here is what I came up with:
Dark chocolate cake, peanut butter filling, buttercream chocolate frosting
Dark chocolate cake, whipped chocolate ganache filling, French buttercream chocolate frosting (my preference).
I am happy with how they turned out but I think I would have saved myself some time if I had planned a little more ahead. Below you will find the recipes I used. The peanut butter frosting is to die for and I usually don't care for peanut butter in my desserts.
Deep Dark Chocolate Cake (Hershey's)
2 cups granulated sugar
1 & 3/4 cups all-purpose flour
3/4 cup cocoa
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9×2-inch baking pan.
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.
Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.