Friday, February 20, 2009

Fast Peanut Butter Cup Cake

I know all about the peanut butter scare but I did my homework with my peanut butter when I made this cake for work in January. Happy to say that no one that ate this cake got sick and it had quite a bit of peanut butter products in it (a silent YAY me going on here for no one getting sick). Anyway, this is such a decadent looking and tasting cake that no one would ever know that it came from a cake mix rather than homemade. I know it is almost like blasphemy to not make my cakes all homemade but when making for alot of people with not much time, this would be the second way to go. I did make the peanut butter frosting homemade, no store bought frosting here.

Fast Peanut Butter Cup Cake

2 boxes of chocolate cake mix (I used dark chocolate cake mixes for a double layer sheet cake)
1 batch of peanut butter frosting (recipe follows)
1 10 oz bag of peanut butter cups (chopped)

Prepare cakes according to box directions. Let cool, frost bottom layer with peanut butter frosting, then a layer of chopped up peanut butter cups. Place top layer onto bottom layer and frost tops and sides of cake. Put the rest of the chopped peanut butter cups around the sides of cake to give a more decadent look. Refrigerate cake.

(Disregard the uncreative decorating, it was a cake for work for January birthdays; this is how the sides should look after placing peanut butter cups onto cake, I probably could have used more peanut butter cups though.. oh well I will remember that for next time)

- To make a round layer cake for less people, use one box of cake mix prepared for a double layer cake, cut the frosting recipe in half.

Peanut Butter Frosting

1/3 cup creamy peanut butter
4 cups powdered sugar
1 tsp vanilla
5-7 Tbsp milk (use enough until desired consistency is reached)

Beat the peanut butter until very smooth, gradually beat in powdered sugar, add vanilla. Then add milk 1 Tbsp at a time until desired consistency is reached. Frost cake.

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