Jen Russum

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Recipe: Peanut Butter Fudge Cake

{First of all, I am sharing my thoughts on Valentine’s Day over at Jordy-Liz Blogs today. 
I’ll admit it; I used to be a hater… read all about it here!}

Last week, we threw a big, crazy birthday party for my sister in law, and I was put in charge of cakes. Although I don’t like to bake very often, I have been known to whip up a pretty decent layer cake from time to time…

For Kayla’s party, I made not one, but two, cakes a few hours before the party. We had about thirty guests coming and I wanted to appease everyone’s taste buds, so I did one chocolate cake and one non-chocolate cake. Today I am going to share with you a very delicious peanut butter fudge cake and in a few days I will share with you my strawberry cake recipe.
Ready, set, go.
What you need:
One box devil’s food cake mix
1 cup buttermilk
½ cup and 2 tablespoons oil {basically slightly over 1/2 cup but not quite all the way to 2/3}
3 eggs
12 oz. bag of Reece’s Mini PB Cups chopped {use about two cups in cake and save the rest for garnish}
8 oz. of dark chocolate {a giant Hershey’s bar works perfectly}
1 cup heavy cream
1/2 cup creamy peanut butter
*If you don’t like a dark chocolate taste, you can use regular chocolate cake mix instead of Devil’s Food and a milk chocolate bar instead of dark chocolate.*

What you do…


Preheat oven to 350. Grease two round cake pans and line with wax paper if you are a wax paper convert like me. Chop up your Reeces Peanut Butter cups into small pieces…

In a large bowl, beat cake mix, buttermilk, oil, and eggs on medium for about two minutes or until smooth. Stir in PB cup crumbles {but remember to leave about a 1/2 cup aside for garnish}.

Pour cake batter into pans and bake for 30-34 minutes. They are done when a toothpick comes out clean. Let cake layers cool completely on a wire rack.

Chop up dark chocolate bar and place in a medium bowl. Bring heavy cream just to a boil and pour over chocolate. Whisk until all the chocolate melts. Add peanut butter and whisk until smooth.

Now it’s time to build your cake. Place one layer on a flat sheet or tray. I put mine on the cake stand and just wiped up the frosting drips afterward. The frosting is very thin and will harden onto the cake once it cools. Pour the frosting on the bottom layer until it is just about to drip over the sides. Add the top layer of cake and pour the frosting over again until it is just starting to drip over the sides. Use a spatula to spread frosting evenly around the whole cake. Garnish with the additional chopped Reeces!

Enjoy!
xoxo,
Jen

Comments

  1. Oh. My. Gosh. This looks heavenly. I hope Heaven has these lying everywhere. Reeses are my fav. I'm seriously going to try this, then work out for five days straight haha. So worth it.

  2. I was not the first comment….eeeeeek! 🙂

    I don't know how you did it….If I had made this…I would have set it out and it would not have any more reeses on top….Fail.

  5. My husband would just die for this, I will have to try it out! I found your blog through your guest post on Jordy-Liz. Looking forward to following your life in Arizona. We are headed to the Valley this summer and I'm really looking forward to it!

  6. oh my mouth drooling right now. SERIOUSLY?!?!? I am trying to cut down on sweets right now because I seriously need some sort of dessert every night…but this isn't helping haha. Hey peanut butter has protein, so its healthy right?