A few weeks ago I went to a wedding reception catered by Lauralee’s {AMAZING} Mother-in-Law. She made a million cakes that werebeautiful and delicious. I sampled as many as I could, and then stole bites from my husband and kiddos too. Seriously… heaven! The cake I fell MOST in love with was the Peanut Butter one. I begged and pleaded for the recipe, and Lauralee was so kind to get it for me. Here it is, and I promise, it’s seriously AWESOME!
Cake Ingredients:
1 box yellow cake mix
3 eggs
1/2 cup brown sugar, packed
1 cup crunchy peanut butter (or creamy, if preferred)
1/2 cup chocolate chips
1/2 cup peanut butter chips
{**or substitute the chocolate and peanut butter chips for 1 cup Reese’s Peanut Butter Cups, chopped}
1 cup water
1/2 cup chopped peanuts
1/4 cup oil
Frosting Ingredients:
1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 to 1/2 cup milk or cream
2 tsp. vanilla
Decorating:
Peanut Butter cups
2 oz. chocolate
1 tsp shortening
Cake Directions:
Preheat oven to 350 degrees. Grease and flour 2- 8″ round pans. (Or a 9 X 13 pan; or cupcakes).
Combine cake mix, sugar and peanut butter on low speed until crumbly. Set aside ½ C of peanut butter mixture.
Add water, oil and eggs to remaining mixture.
Mix at low speed until moistened, then beat 2 min on high.
Fold 1/4 C chocolate chips and 1/4 C peanut butter chips into batter and pour batter into pan.
{**If using chopped peanut butter cups, fold 1/2 cup into batter)
Combine reserved mixture, remaining chocolate chips and peanuts. Sprinkle evenly over batter.
{**Again, if using peanut butter cups, add 1/4 cup to mixture, then sprinkle}
Bake 40 to 50 minutes – make sure to check at 40.
** For cupcakes bake 20-22 minutes.
While still warm, sprinkle with rest of peanut chips and press into cake.
{**And if using peanut butter cups, sprinkle with 1/4 cup}
Frosting Directions:
Place the butter and peanut butter into a medium
bowl, and beat with an electric mixer. Gradually mix in the sugar, and
when it starts to get thick, incorporate milk a little at a time
until all of the sugar is mixed in and the frosting is thick and
spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Assembly:
When cake is cool, spread frosting over one of the round cakes. Put the other cake on top. (Tops of each cake will be a bit crumbly). Spread frosting all over cake.
Microwave shortening and 2 oz. chocolate in 20 second intervals until melted. Put in plastic baggie or frosting bag. Either use a small tip, or just cut the end of the bag. “Scribble” all over the cake. Garnish with chopped Reese’s Peanut Butter Cups.
YUM!!
