AWARD WINNING PEANUT BUTTER CAKE

2 cups sugar
1 cup vegetable oil
2 eggs

1 tsp vanilla extract
3 cups flour
3/4 cup cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk

FROSTING
8 oz cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed (I used the regular whipped topping)
1/2 cups chocolate sandwich cookie crumbs
2 cups chopped peanut butter cups
1/4 cups prepared fudge frosting (any brand)

Preheat oven to 350 degrees.
Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside.
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).
Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth.
Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs.
Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.