Monday, February 18, 2013

Reese's Peanut Butter Cup Cake


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 my game. 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.
Ingredients:
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!

Directions:
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 gently spread.
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!
Enjoy!


23 comments :

Cottage Sweet Cottage said...

I WILL try this! Looks wonderful!!!

Jessica @ A Kitchen Addiction said...

Love the thick layer of peanut butter frosting!

Melissa said...

I cant wait to try this recipe! =)

I love chocolate and peanut butter together!! =)
Pinning to save.

T said...

Well you had me at Reese's....Have made something like this before but will try yours too....I am so drooling just sitting here looking at it....I can tell you I won't have any complaints from my hubby when I make this either...

Kim of Mo Betta said...

Be still my Reese cup loving heart! YUM!

Jackie said...

Can I tell you that your recipes never disappoint! If I want to make something that will be raved about, I always look here first!

This looks like another winner...thanks so much!

The Country Cook said...

Y'all are just always so sweet to leave me comments! Thank you so much! Jackie - now you are just making me blush. Thank you for taking the time to let me know that you've had such success with the recipes on here! ~Brandie

taco3bumper said...

I haven't written to you before. I just discovered your blog last week. You have a great style of writing - very down to earth. This frosting on the chocolate cake looks like I could seriously damage my weight loss! Reese's cups - nothing better. THe idea of combining the flavors in the cake and frosting is great. I'll save this for my birthday in June. Pinning it, printing it out, and it is on my mind. I will remember this one! Thank you for finding and developing these wonderful recipes and sharing them.
Jill

Anita at Hungry Couple said...

I do agree that this isn't about the cake but about the frosting. In fact, why do we even need cake? Can't we just eat the frosting with a big spoon? :)

Anonymous said...

Hey Brandie, I couldn't find the Reese's peanut butter anywhere..I tired Target and Walmart, where I can I get it?

Anonymous said...

Brandie! you might wanna revise or redo your recipe, they no longer carry Reese's peanut butter, this is disappointing and I really wanted to try this recipe, any other ingredient we can use? Personally, you should just take the recipe down..cuz you have to buy the peanut butter online and it stinks for all of us who didn't know had to find it and it's not in stores.

The Country Cook said...

Tacobumper - thank you so very much! That means so much to me!I hope you like this one if you try it!! Anita, I know, right?
Anonymous, I got mine at Wal-mart. Funny enough, it was on the very bottom shelf where the peanut butter is located. If you can't find it, just go with regular peanut butter. It will still taste yummy!! :) ~Brandie

The Country Cook said...

Anonymous, they still sell it. In fact, I bought another jar just yesterday at Wal-Mart. It may just not be where you are. If you read my recipe, I say that you can make it with regular creamy peanut butter and it will still taste amazing. :D

Anonymous said...

Thanks Brandie. I will ask the Walmart people, I appreciate your help! I suggest your website to all my co-workers and friends and they just love you!

Btw, do you have any mai thai recipes?

Anonymous said...

Reese's peanut butter is the same as any other brand. Just replace it with your other favorite kind. :)

Anonymous said...

I make these in a cupcake form for my bakery. The only difference is that I add a handful or two of mini chocolate chips to my cake batter and sometimes I even add the reeses peanut butter chips. For the frosting I use a stick of butter, 1/3 stick of crisco, 3/4 cup of peanut butter(I like jif), a teaspoon of vanilla, probably 3/4 of the bag of powder sugar and 6 tablespoons of milk. Its very creamy. I got the recipe off of the Wilton website. You can find it here. http://www.wilton.com/recipe/Peanut-Butter-Buttercream-Icing
Makes it easy to decorate. My husbands favorite cupcake.

Anonymous said...

Made this today and it was wonderful!!!!

Anonymous said...

Not sure what grocery stores are near you, but the only one I've ever seen Reese's peanut butter is at Food Lion. Hope that helps!

Anonymous said...

I found the Reese's peanut butter a Price Chopper in Kansas City and also at Hy-Vee. I guess it depends on where you live...I made this cake today or my mother in-law who is about to have her third back surgery...she loved it.

Anonymous said...

Not sure where you are but I live in Tx (Houston area) and our local Walmart has carried Reese`s Peanut Butter since it came out. I am making this today for my sons 15th birthday. So far the icing is AWESOME. Can`t wait until the cakes cool to put it all together!

Anonymous said...

No need to take down the recipe - Brandie even states that, if you cannot find the Reese's brand peanut butter, you can substitute ANY brand of creamy peanut butter! I've tried Reese's brand before and found it to be quite a bit sweeter than my brand of choice - Jif. The sweetness level of Reese's is closer to Peter Pan, but sweeter even than that brand... so, depending on your "sweetness preference," there are 2 alternatives for you - either of which should be much easier to find!

Christy said...

If you freeze the cake before frosting it'll take care of the icing issue as far as ripping!! (This goes for any cake, especially ones that you're ,making for a special occasion. Looking forward to trying.

Anonymous said...

I bet this would make great cupcakes and frosting would be easier.