Chocolate Peanut Butter Cup Cake
Oct 28, 2018 22:13:29 GMT -5
Post by maybetoday on Oct 28, 2018 22:13:29 GMT -5
Chocolate Peanut Butter Cup Cake
Makes one 9x13-inch sheet cake
Cake Ingredients:
1 standard box of Devil’s Food cake mix
2 tablespoons natural, unsweetened cocoa powder
1 cup low fat milk (1% or 2% is best)
1/3 cup brewed and cooled coffee (*see my note)
1 teaspoon pure vanilla extract
1/3 cup creamy peanut butter
1/4 cup canola or vegetable oil
3 large eggs, lightly beaten with fork
Ingredients to finish:
Peanut butter Icing (recipe included)
Reese’s Peanut Butter Cups, chopped into small pieces (In my photos, I used 4 "snack size" peanut butter cups; not regular size and not minis or miniatures)
Note: You will not taste the coffee in your cake. Coffee is a way to boost the chocolate flavor in any recipe. If you’d rather not use coffee, no worries; simply increase the milk to 1-1/3 cups.
Directions: First preheat your oven to 350° F. and put your peanut butter cups in the freezer (this will allow you to slice them without smushing them).
Get out a 13 x 9-inch baking pan and lightly coat the bottom and sides with non-stick cooking spray. Set aside.
Place the “Cake Ingredients” into a large mixing bowl. Using an electric mixer blend on low until ingredients are combined and then beat on high for 2 full minutes. (You are beating air into the batter, so don’t cut it short.)
Pour the batter into your prepared pan. Bake for about 25 to 30 minutes in an oven well-preheated to 350° F. Do not over-bake. Cake is done when a toothpick inserted in the center comes out clean (with no batter clinging to it). Allow to cool, and then frost with my Peanut Butter Icing (recipe included). Garnish with chopped Reese’s Peanut Butter Cups (see my tips below).
Cleo’s garnishing tips: Be sure to freeze the peanut butter cups before chopping them. Slice carefully, making sure to keep the pieces small but intact (do not smush them). Finally, when you place them on the cake, do it one piece at a time, turning the peanut butter side up and putting the ridge side down into the icing (as you see in my finished photos). This will give your cake a more pleasing appearance.
Peanut Butter Icing
Frosts the top of one 9x13-inch sheet cake
Ingredients:
1/2 cup creamy peanut butter
4 Tablespoons butter (1/2 stick), softened (room temperature)
4-1/2 teaspoons milk
1 teaspoon pure vanilla extract
1 cup powdered sugar
Directions: Using an electric mixer, cream the peanut butter and softened butter until fluffy. Add the milk and vanilla. Blend on low speed until smooth. Finally, add the powdered sugar and beat on high until you have a light and fluffy frosting. (If your climate is dry, and the frosting is still too stiff, add 1 to 2 more teaspoons of milk and beat again.)
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Makes one 9x13-inch sheet cake
Cake Ingredients:
1 standard box of Devil’s Food cake mix
2 tablespoons natural, unsweetened cocoa powder
1 cup low fat milk (1% or 2% is best)
1/3 cup brewed and cooled coffee (*see my note)
1 teaspoon pure vanilla extract
1/3 cup creamy peanut butter
1/4 cup canola or vegetable oil
3 large eggs, lightly beaten with fork
Ingredients to finish:
Peanut butter Icing (recipe included)
Reese’s Peanut Butter Cups, chopped into small pieces (In my photos, I used 4 "snack size" peanut butter cups; not regular size and not minis or miniatures)
Note: You will not taste the coffee in your cake. Coffee is a way to boost the chocolate flavor in any recipe. If you’d rather not use coffee, no worries; simply increase the milk to 1-1/3 cups.
Directions: First preheat your oven to 350° F. and put your peanut butter cups in the freezer (this will allow you to slice them without smushing them).
Get out a 13 x 9-inch baking pan and lightly coat the bottom and sides with non-stick cooking spray. Set aside.
Place the “Cake Ingredients” into a large mixing bowl. Using an electric mixer blend on low until ingredients are combined and then beat on high for 2 full minutes. (You are beating air into the batter, so don’t cut it short.)
Pour the batter into your prepared pan. Bake for about 25 to 30 minutes in an oven well-preheated to 350° F. Do not over-bake. Cake is done when a toothpick inserted in the center comes out clean (with no batter clinging to it). Allow to cool, and then frost with my Peanut Butter Icing (recipe included). Garnish with chopped Reese’s Peanut Butter Cups (see my tips below).
Cleo’s garnishing tips: Be sure to freeze the peanut butter cups before chopping them. Slice carefully, making sure to keep the pieces small but intact (do not smush them). Finally, when you place them on the cake, do it one piece at a time, turning the peanut butter side up and putting the ridge side down into the icing (as you see in my finished photos). This will give your cake a more pleasing appearance.
Peanut Butter Icing
Frosts the top of one 9x13-inch sheet cake
Ingredients:
1/2 cup creamy peanut butter
4 Tablespoons butter (1/2 stick), softened (room temperature)
4-1/2 teaspoons milk
1 teaspoon pure vanilla extract
1 cup powdered sugar
Directions: Using an electric mixer, cream the peanut butter and softened butter until fluffy. Add the milk and vanilla. Blend on low speed until smooth. Finally, add the powdered sugar and beat on high until you have a light and fluffy frosting. (If your climate is dry, and the frosting is still too stiff, add 1 to 2 more teaspoons of milk and beat again.)
link