Reese’s Chocolate Peanut Butter Cake
As most of you know I do not claim to be a baker at all. I am not sure why I can’t get a handle on this but I think it is because I am too erratic. I have a measure shmeasure sort of attitude plus I am moving at mach 9 just to get the baked good done. Baking to me is like science or chemistry whereas cooking is like art class. I feel like I can relax more when I am cooking and most things can be corrected…I said most. Sure I can make a half decent chocolate chip cookie but I feel the credit goes to the recipe and not my ability. Yesterday I was sitting around with my family and said “Lets make a cake”! They all agreed of course and then I thought…let’s design one. Custard was out because my daughter doesn’t like it. However, once we got on a chocolate bar theme ie: score bar crunched up or oreo cookies crumbled with the cake the choice seemed clear. Let’s make a Reese’s Peanut Butter Cake. I thought this was an original idea until I looked it up on line….it seems others have stumbled upon this genius idea. The recipe below is a combination of all my favorite recipes. The cake recipe was given to me ages ago. The frosting is your basic butter cream frosting and the peanut butter filling comes from ‘The Barefoot Contessa’. We ate ours with whipped cream…didn’t think there were enough calories as it was. It was a decadent treat which I will make again. The frosting was hard to spread so I think next time I will heat if for a nano second in the microwave. Try it and let me know if you like it.
Chocolate Cake (print recipe)
1 cup (250 mL)butter, softened
1-1/2 cups(375 mL) granulated sugar (375 mL)
1 tsp(5 mL) vanilla(5 mL)
1/2 cup of cocoa powder
Grease two 8-inch (2L) spring form pans or grease two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans, smoothing tops.
Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. (Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or over wrap with heavy-duty foil and freeze for up to 2 weeks.)
Stack each cake on top of one another with the filling spread in between. You can also cut this into layers if you arebrave enough.
Basic butter cream frosting
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Peanut Butter Filling:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.