I love when a little spark of inspiration hits. You never know where or when. But you get that little light that goes off in your head and you say, “I can do that!” or “I’d like to try that!” It doesn’t happen often to me so when I get that spark, I get excited. It could be a craft, or food, or a home project, whatever. I just love that feeling because it puts a little fire in your belly to just do something. Well, that little spark hit me recently when I had dessert at a local restaurant. It was one of those down-home family restaurants. Very informal and you share country style foods with your whole table. Anyhoo, I wasn’t real hungry so I just had a small plate of food. And I had to save room for dessert. I always save room for dessert. We had a choice of a banana parfait or Reese’s Cake. Reese’s Cake, say what? Oh yes please. Give me some of that.
And it was love at first bite. Corny phrase, but true. Because nothing says goodness quite like chocolate and peanut butter. So y’all know what I was thinking, right? I gotta try to make this at home! And the quest began. I cheated a bit and used a chocolate boxed cake mix for the cake part. Ain’t now shame in mygame. Boxed cake mixes are good y’all. Anyhow, this cake is all about the frosting anyway. Three batches of frosting later (and a ton of dirty dishes later), I got the taste I wanted. Creamy, fluffy, peanut butter-y, but not crazy sweet.
1 box chocolate cake mix
(ingredients needed to make cake; eggs, oil and water)
1/2 cup (1 stick) margarine
3/4 cup Reese’s creamy peanut butter
2 cups powdered sugar
2 tbsp. milk
1 tsp. vanilla extract
NOTE: I like to use margarine for this recipe for one main reason. Because of the high vegetable oil content in margarine, I found it helps to keep this frosting soft and creamy. But if you are just totally adverse to using margarine, please feel free to use real butter. Also, if you cannot find the Reese’s peanut butter, just use your favorite creamy peanut butter, it will still come out amazing!
Prepare cake as directed on the back of the box. Then let it cool completely.
Once cake has cooled, begin making frosting. In a mixing bowl, combine butter and peanut butter.
Here is a great little tip for measuring sticky stuff. Spray your measuring cup lightly with nonstick cooking spray. It will come out so easily! Works wonderful with peanut butter, honey, molasses or marshmallow fluff.
Mix until well combined. Those of you using a stand mixer, make sure you scrape down the sides of your bowl occasionally.
Add in powdered sugar and mix until combined.
Then add in milk and vanilla extract. Mix again until combined.
Then start frosting your cake. This frosting is so fluffy and creamy. Just be gentle when frosting the cake. Try not to yank it across your moist cake. Be soft-handed and spread gently.
Then slice up and serve. This works well as cupcakes too!
I think it’s fun to top the slices off with these Reese’s minis if you can find them. If you are taking this to a potluck, this will clue folks in as to what kind of cake this is. And hey, it looks cute!
Reese's Peanut Butter Cake
Author: The Country Cook
- 1 box chocolate cake mix
- (ingredients needed to make cake; eggs, oil and water)
- ½ cup (1 stick) margarine
- ¾ cup Reese's creamy peanut butter
- 2 cups powdered sugar
- 2 tbsp. milk
- 1 tsp. vanilla extract
- Prepare cake as directed on the back of the box.
- Then let it cool completely.
- Once cake has cooled, begin making frosting.
- In a mixing bowl, combine butter and peanut butter.
- Mix until smooth.
- Those of you using a stand mixer, make sure you scrape down the sides of your bowl occasionally.
- Add in powdered sugar and mix until combined.
- Then add in milk and vanilla extract.
- Mix again until combined.
- Then start frosting your cake.
- Try not to yank it across your moist cake.
- Be soft handed and lightly spread.
- Slice and serve.
Top slices with mini Reese’s peanut butter cups.