I’m sorry. It looks like our regularly scheduled program has been interrupted and replaced with a dessert. *whispering to stage manager* Ah, yes. Well, it looks like we’ll just have to talk about dessert instead of the Oscars.
This is just fine seeing I made a FABULOUS cake for my friend’s Oscar party tonight. I was inspired by someone I would give a food Oscar to for cutest food presentation. Once again, I have been inspired by Bakerella for my dessert this week.
I decided to make my own version of Peanut Butter Cup Cake.
Confession: I've never made a double layer cake. But, if I do say so mayself, I made pretty ones today:
Another confession: I've never made creamy cake icing like this recipe calls for from scartch. I've usually bought it from a can or made something different for frosting. I know....it's shocking. But once again, if I do say so myself, I made a pretty frosting:
*furious whispering to stage manager* What is THAT picture doing up? I was on a whole "pretty" roll!!! *sigh* Yep. Those are my hands after using said pretty frosting for said pretty cake. Pretty, ain't it?
Peanut Butter Cups Cake (from: http://www.bakerella.com/got-milk-i-hope-so%e2%80%a6/)
1 devil’s food cake mix
1 devil’s food cake mix
3 eggs1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
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 at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
Cool cakes completely.
Place chopped dark chocolate in a medium bowl. 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 a 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 remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.
Erika's Extra: I opted not to put the chopped peanut butter cups in my cake dough to cut some of the peanut butter flavor. When putting the cakes together, I put some smaller chunks in the icing in the middle of the two cakes.
Bake well and prosper!