Butterscotch Peanut Butter Cake

mess.
I just couldnt stop.
Dont be like me.
But do grab some of those butterscotchy peanut butter chunky bits from the bottom of the pan and spoon them over the top of your cake.
Then out of seemingly nowhere  I had visions of butterscotch hot chocolate with mini marshmallows but did not want to do that if it was 75 degrees outside.  Maybe on the next nice cool day I could.  And then the temperatures went from 75 to 30 in one day and I actually made myself hot cocoa.  And then I felt bad and figured I caused the cold temperatures so I didnt tell anyone.  Except now I am telling you.  Dont be mad.  It will get warm again.  I think.  I mean I cant say for sure.  I live in Minnesota.  We are known for weird weather.  So yeah.
Ingredients
Peanut Butter Cake
34 cup 12 tablespoons unsalted butter room temperature1 cup chunky peanut butter1 tsp. vanilla extract4 large eggs room temperature3 cups brown sugar2 12 cups all purpose flour1 tsp. baking powder1 tsp. baking soda12 tsp. salt1 cup buttermilk
Butterscotch Topping
12 c chunky peanut butter1 12 sticks butter1 12 bags 11 oz butterscotch chips
Instructions
Peanut Butter Cake
In the bowl of a stand mixer with paddle attachment cream together room temperature butter peanut butter vanilla eggs one at a time and brown sugar in mixer. 
In a separate bowl sift together flour baking powder baking soda and salt.
Add the flour mixture to the sugar mixture alternating with buttermilk. As in add 13 flour mixture then 12 cup of buttermilk another 13 of the flour mixture remaining buttermilk then remaining flour.
Bake in two prepared 9inch round cake pans at 350F for 2535 minutes.
Butterscotch Topping
Melt butter and peanut butter in medium saucepan over mediumlow heat. 
Once they are fully melted and combined add in butterscotch chips. Stir
continually until mostly melted. There will be chunks in the bottom of the pan this is ok.