Friday, September 17, 2010

Peanut Butter Cup Layer Cake

Peanut Butter Cup Layer Cake
Adapted from My Tiny Little Kitchen Creations

  • 1 box triple chocolate fudge Betty Crocker Super Moist Cake Mix
  • 3 eggs
  • ½ cup vegetable oil
  • 1 1/3 cup of water

    1. Preheat oven to 350.  Grease bottom and sides of 2 8” round pans.
    2. Mix all ingredients together until smooth and creamy.
    3. Pour evenly into both pans, bake for 35-37 minutes until tester comes out clear
    4. Allow to cool before icing

      Peanut Butter Cream Cheese Frosting:
      •  8 oz cream cheese, softened
      •  ¾ cup of peanut butter
      •  2-3 cups of powdered sugar, sifted (I didn’t measure)
      • 1-2 tsp of vanilla (I didn’t measure)
      • 1-2 tsp of almond milk (I didn’t measure)

      1. Beat cream cheese and peanut butter until creamy.
      2. Slowly beat in powdered sugar, scraping sides, until well blended
      3. Add in vanilla, beat well
      4. Add in almond milk, beat well

        Assembling the cake 
        • ¾ bag of Reese’s Peanut Butter Cup Miniatures, halved and chopped

          1. Remove one cake from pan, cut off top to make flat.  Flip upside down and put onto cake platter.  Frost, leaving ¼ - ½ inch space around the edges.
          2. Place 2nd cake (right side up) on top.  Frost – start by putting large amount of frosting on middle and work your way to get it even across.  Frost edges.
          3. Using around 12-15 halved cups, place around border of cake.
          4. Chop remaining cups and place on top.
          5. Enjoy!

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