One of my absolute favorite dessert combinations is chocolate and peanut butter. TO DIE FOR! I found this Paula Deen recipe several years ago and made it once then and forgot about it. Amazingly, one of my co-workers loves this combo also and is celebrating a birthday so I pulled out this recipe. I've changed a few things (like using more peanut butter and less shortening and topping it with the chopped Reese's). Make this tonight. It is fairly simple but out of this world! (Unfortunately, since this was a birthday cake I wasn't able to get a picture of the inside, but just imagine a very moist, peanut buttery cake!)
Chocolate Peanut Butter Cake
adapted from Paula Deen
Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder (this is not a typo…you really use that much!)
1 teaspoon salt
2 cups graham cracker crumbs (about a sleeve and a half)
¾ cup peanut butter
½ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs
Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
Lots of Reese's peanut butter cups, chopped
1 ½ teaspoons vanilla extract
Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.
Whisk flour, sugar, baking powder, and salt together in the bowl of an electric mixer. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 25-30 minutes. Start checking at 20 minutes with a toothpick.
For the frosting: Combine confectioners’ sugar, cocoa, butter and heavy cream in a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly and add vanilla extract. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it. Top with chopped Reese's!
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder (this is not a typo…you really use that much!)
1 teaspoon salt
2 cups graham cracker crumbs (about a sleeve and a half)
¾ cup peanut butter
½ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs
Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
Lots of Reese's peanut butter cups, chopped
1 ½ teaspoons vanilla extract
Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.
Whisk flour, sugar, baking powder, and salt together in the bowl of an electric mixer. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 25-30 minutes. Start checking at 20 minutes with a toothpick.
For the frosting: Combine confectioners’ sugar, cocoa, butter and heavy cream in a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly and add vanilla extract. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it. Top with chopped Reese's!
oh. my. gosh. that looks like heaven!!
ReplyDeleteYUM! Bakerella had a Peanut Butter Chocolate cakes that is covered in Reese's Cups. That is an amazing dessert also! YUM YUM...now I want chocolate and peanut butter...
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