Monday, January 9, 2012

Chocolate Peanut Butter Cup Cake

My husband is a New Year's Eve baby.  Most of the time he likes his birthday and especially when I make him his favorite foods.

He has lots of favorites and December is quite busy making him food.  Not that I have to, I just always feel bad because his birthday is so close to Christmas and I try to compensate for that--I know silly but I think I would hate to have my birthday then.  Some of his favorites are ice cream (he got a new ice cream book for Christmas and we have been trying it out--so delicious!!), prime rib, enchiladas, cheesecake, and peanut butter.

He first wanted an eggnog cheesecake but after a little persuasion (and lots of talk by the kids saying how much they would hate it), he decided on something chocolate and peanut butter.  Which I was thrilled about because, as you know, they are two of my favorite combinations of all time.

My mother, a few days before Christmas, brought us a whole bag of reese's peanut butter cups so after a very small amount of deliberation, I came up with this beauty.  It was a hit.  The kids loved it and most of all my husband thought it was too die for.  How can you go wrong with the basic cake recipe, peanut butter chips, peanut butter frosting and peanut butter cups all over the outside.


Chocolate Peanut Butter Cup Cake

(click here for printable version)

1 box chocolate fudge cake mix
1 small box chocolate instant pudding
1/3 cup oil
1/3 cup water
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 cup peanut butter chips

1 cup butter, softened to room temperature
1/2 cup creamy peanut butter
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

1 bag Reese's Peanut Butter cups, chopped and chilled for 1/2 in freezer

1.  Preheat oven to 350°F.  Grease and flour (on chocolate cake mixes I love to use cocoa instead of flour) two 9 inch circle cake pans.  In large bowl mix all ingredients, except peanut butter chips, with electric mixer for 2-3  minutes.  Stir in peanut butter chips and pour into your prepared pans.  Bake until toothpick inserted in center comes out clean, about 28-35 minutes.

2.  Let cool in pans 10 minutes and then remove from pans and let completely cool on cooling rack.  

3.  While cake is cooling make frosting.   In medium bowl whip butter and peanut butter until smooth and fluffy, about 1-2 minutes.  Add salt, vanilla, whipping cream and 1 cup of powdered sugar.  Beat well and continue to add 1 cup of powdered sugar at a time until it reaches your desired consistency.

4.  To make cake, place bottom circle on cake stand or plate.  Spread top with 1 cup frosting.  Add the second circle to the top.  Spread the rest of frosting on sides and top of chocolate cake.  Carefully press chopped peanut butter cups into frosting and chill for 3-4 hours, or overnight, before serving.  Enjoy!
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