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Peanut Butter Cup Cake!

03 Nov

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This year for his birthday the hubs wouldn’t tell me what type of cake that he wanted. I know that there are only 2 that he will eat, the angel food cake that I posted before, and the Peanut Butter Cup Cake. Since I had already posted a how to on the angel food, I thought I’d give him a pbc cake instead. This post is going to have from start to finish, the cake, the frosting, and the assembly of the cake, so bear with me, it is a loooong post.

This is a chocolate peanut butter cake, with peanut butter buttercream frosting, and filled with mini peanut butter cups that are chopped into even smaller pieces. It is scrumptious and tastes like a peanut butter cup. It’s a great treat for anyone who is a fan of those little pb filled chocolate treats.

Here’s what you’ll need for the cake:

1/2 c of butter

1/4 c of peanut butter

3 eggs

2 c flour

3/4 c unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 c sugar

2 tsp vanilla

1 1/2 c milk

To begin with let the butter and egg stand at room temp for 30 minutes.

In a large bowl you are going to cream together the butter and the peanut butter:

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While that is busy mixing away, in a smaller bowl mix together all of your dry ingredients, except for the sugar, and set aside:

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Once your butters have been well blended add your sugar about 1/4 c at a time and mix well after each addition:

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You want this to be nice and fluffy once you are all done mixing.

Then add the eggs one at a time and mix well:

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Followed by the vanilla:

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Once this is well mixed you want to alternate adding the milk and the flour mixture. Don’t add all of each at once, a little milk, a little flour, and so on:

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When the milk and flour is all added and mixed well you are going to have a batter that reminds you of chocolate pudding. It has the same consistency:

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Next you want to prep up your pans. You can use a spray that is made for baking, one that has the flour mixed in already, or you can follow these steps. For this recipe you are going to want to use 9 in pans. 3 is best, but I only used 2 this time

First grease the bottom and up the sides of your pans with Crisco or butter:

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Then you can use flour for this next step, but since it is a chocolate cake I didn’t want the cake to look white on  the bottom and sides when it came out of the oven, so a neat little trick is to use some cocoa powder. It gives the same non- stick capabilities as the flour, but leaves your cake nice and brown:

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Then put your batter into your now cocoa covered pans:

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You are going to bake this at 350° for 35-40 minutes, until a knife inserted into the center comes out clean.

Once your cake is baked, let cool for 10 minutes in the pans then remove from the pans and let cool on a wire rack.

Then it’s time for the frosting and the filling.

For the frosting you will need:

1/2 c shortening

1/2 c peanut butter

1 tsp clear vanilla extract

4 c sifted powdered sugar

2 tbsp milk.

And here’s how to make it:

First you are going to cream together your shortening and peanut butter till they are smooth and creamy:

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Next add your vanilla and stir well. Then add your powdered sugar, a cup at a time and stir, stir, stir:

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It’s going to look crumbly, but that’s ok. Next add your milk. If your frosting doesn’t look smooth and creamy again, add more milk a tablespoon at a time until it does:

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And that’s it.

So now it’s time to put the whole thing together.

First you are going to want to level off one of your cakes, (2 of them if you used 3 pans)

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Next chop some of your mini pb cups:

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Then add some frosting to this layer, followed by some chopped mini pb cups:

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Then cover this with some more frosting:

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This layer of frosting helps keep the pb cups in and helps make sure you have some frosting on both layers.

Then stack the next layer on top. If you have 3 layers, then follow the previous steps to have frosting inbetween all the layers.

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Now cover the whole thing with your frosting, and smooth down the top and sides to make it look pretty:

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Finally for the last little touch, add some more chopped pb cups to the top to cap it all off and tie it all together:

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And there you have it, a peanut butter cup cake.

Enjoy!

Until next time,

Happy baking!

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1 Comment

Posted by on November 3, 2013 in Recipe of the week

 

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One response to “Peanut Butter Cup Cake!

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