Chocolate Peanut Butter Overload Cake

Prepare yourselves readers....

This post will make you have uncontrolable desires for chocolate cake!!!

For my hubbies bday, I decided to make him a cake...but not just any cake.

A peanut butter overload cake. He is a huge fan of Reeses and pretty much any chocolate/PB combination so I knew it would be a hit.

Here is the finished product. Looks pretty yummy right. Not too difficult to make, but did take some time.

Here...I'll show ya ;)

Start by unwrapping a bag of Reese's candies. If you are anything like me, you will need to have gum or a mint in your mouth to keep you from eating them all as you go.

Chop them up into smaller, but not too tiny peices. You want large chunks of candy.

Pour approx 2/3 of the candy into your cake mix. This cake is a box mix made with 3 eggs, buttermilk and vegetable oil. Mix with mixer for 1 min, then fold in the candy.

Pour into 2 8" or 9" pans...as long as they are the same size it doesn't really matter.

Put them in the oven and bake at 350 for 30 minutes

About ten minutes after your home is filled with the heavenly scent of peanut butter and chocolate, they will be ready. Brace yourselves...the smell is DIVINE

Make sure they are done by using a cake tester or toothpick. If you stick it in and it comes out clean, they're done.

Let them cool completely. Cut the top off one of your cakes so it is flat and put this as your bottom cake on a cake plate.

Then add 8 oz dark (I used semi sweet chips) chocolate to a bowl. Bring 1 C heavy cream just to a start of a boil and pour over chocolate. Use a metal bowl.

Whisk together until chocolate is fully melted and blended with cream

Then add 1/2 C peanut butter and whisk until all smooth and melted

The recipe I used says to frost immediately but I disagree. I think you need to give it 5 mins to still be warm but not quite so runny. You do whatever you think is best

Put a generous frost on the bottom cake

Then add the other cake to the top and frost the entire thing. Sides too!

Then place cake in the fridge for 5 minutes. Take it back out and push the rest of the Reeses all over the top and sides. (I used 2/3 of one bag for the cake, then used the other third plus a second bag of candy for the outside)

After candy is pushed all over cake, refrigerate for 1 hour ... if you can bear it.

I cannot wait to try this baby.

Happy Baking!!!

Amanda

Chocolate Peanut Butter Overload Cake

1 triple chocolate cake mix

3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped (I used semi sweet chips)
1 cup heavy cream
1/2 cup creamypeanut butter


Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.


In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.


Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.


Cool cakes completely.


Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.


Trim one cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.


Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.