Preheat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.

Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.

Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.

Torte: Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.

Assemble: Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.

Chocolate Frosting: Add melted butter to a large mixing bowl. Stir in cocoa powder. Add powdered sugar, milk and vanilla and beat with electric mixers until smooth. Add additional powdered sugar to thicken frosting or milk to thin it, as needed.

Use an offset spatula or butter knife to spread the frosting evenly over the outside of the cake. I piped swirls of extra chocolate and peanut butter frosting on top and topped with a mini Reese's peanut butter cup. Cover and refrigerate until ready to serve.