Recipe

Hosted By
DnD

		Peanut Butter Chocolate Cake
		Serving Size - 15
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

CAKE INGREDIENTS:

3 cups sugar

2 and 2/3 cups all-purpose flour

1 and 1/3 cups cocoa powder

2 and 1/4 teaspoons baking powder

2 and 1/4 teaspoons baking soda

1 and 1/2 teaspoons salt

3 eggs

1 and 1/2 cups milk

3/4 cup vegetable oil

1 Tablespoon vanilla extract

1 and 1/2 cups boiling water

CHOCOLATE BUTTERCREAM FROSTING INGREDIENTS:

1 cup unsalted butter, softened

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup cocoa powder

4 cups powdered sugar

1/4 cup heavy whipping cream

HONEY PEANUT BUTTER FROSTING INGREDIENTS:

1 cup unsalted butter, softened

1/2 cup creamy peanut butter

4 Tablespoons honey

1 teaspoon vanilla

3/4 teaspoon salt

4 cups powdered sugar

2 Tablespoons heavy whipping cream

GARNISH:

12 oz Reese’s Peanut Butter miniature cups, cut in half

8 full size Reese's Peanut Butter cups, cut in half

CAKE DIRECTIONS: Preheat oven to 350 degrees (F). Prepare three 8-inch round pans with cooking spray and parchment rounds. Set aside. In a large mixing bowl, combine all cake ingredients except boiling water (sugar, flour, baking powder, baking soda, salt, eggs, milk, oil, vanilla and cocoa powder.) With a hand mixer, beat until just combined. Add boiling water, and carefully beat until just combined again. Use a spatula to clean sides of bowl, and beat one more time. Evenly distribute batter between three cake pans. Bake for 30-35 minutes or until a cake-tester comes out clean. Cool on a wire rack for 15 minutes, then remove cakes from pans and cool completely. CHOCOLATE BUTTERCREAM FROSTING: Beat the butter, vanilla, and salt until creamy. Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in. Beat on high for a 3-4 more minutes until the frosting is light and fluffy. HONEY PEANUT BUTTER FROSTING: Beat the butter and peanut butter until nice and creamy. Add the honey, vanilla, and salt and beat again. Use a spatula to clean the sides of the bowl and push the mixture down into the center of the bowl. Slowly add the powdered sugar and heavy whipping cream until it is all mixed in. Beat on medium to high speed for 1-2 minutes to create a light and fluffy texture. TO ASSEMBLE CAKE: Place 1 of the 3 cake layers on a plate, top with just under half of the Chocolate Frosting, then top with 2nd cake layer, then add the remaining Chocolate Frosting saving about 1 1/2 Cups for peping later. Add the final 3rd cake layer. Frost the sides and top with Honey Peanut Butter Frosting. Using a piping bag, pipe the remaning Chocolate Frosting around the top edge of cake, 1 or two times around. Place the half cut full size Reeses Peanut Butter Cups and arange around the bottom of the cake. Top the cake with the half cut mini Peanut Butter Cups. Place in the refrigerater. Take out 1 hour before eating. Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies.