Monday, March 14, 2016

Peanut Butter Cup Cake

1 devil’s food cake mix   *   3 eggs   *   1 cup buttermilk
½ cup vegetable oil   *   ½ cup peanut butter
2 cups chopped peanut butter cups (increase for garnishing as desired)    
8 oz. dark chocolate, chopped
1 cup of heavy cream   *   ½ cup peanut butter

Preheat oven to 350 degrees.  Coat two 9-inch cake pans with non-stick cooking spray, line with wax paper and spray again. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds.  Increase speed to medium-high and beat for 2 minutes.  Scrape down sides after 1 minute.  Fold in 2 cups of the chopped peanut butter cups.  Pour batter into pans and bake for about 30 minutes or until toothpick inserted comes out clean.  Cool cakes completely.

Place chopped dark chocolate in a medium bowl.  In a small pan, bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts.  Add peanut butter and whisk until smooth.

Trim each cake layer so the tops are flat.  Place one layer on a cooling rack and pour 1 cup frosting on top.  Spread evenly with spatula.  Add second layer and pour remaining frosting over top and sides of cake.  Smooth out with spatula.  Allow frosting to set for a minute and gently press chopped peanut butter cup pieces into the top and sides of cake to garnish.  Place in refrigerator for an hour to set.  Remove and serve.

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