Makes: 1 layer cake (8 in.); 6 servings
Time: 35 minutes, plus 1 hour, 20 minutes to bake and cool butter cake
- 1 1/4 cups creamy peanut butter, divided
- Butter cake (recipe on previous post)
- 1 package (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup milk
- Fudge Frosting (Recipe at bottom of page)
- Reese's Peanut Butter Cups (1 bag on mini cups)
- 3/4 cup dry-roasted peanuts
Preheat oven to 350 degrees. Butter and flour two 9-in. cake pans. Stir 1/2 cup peanut butter into cake batter and divide between pans. Bake until a toothpick inserted in centers comes out clean, about 45 minutes. Cool 5 minutes, then invert cakes onto a rack. Remove pans and let cool to room temperature, at least 40 minutes. If you are pressed for time you can put them in the fridge, but this also increases crumbling during the frosting process.
Make peanut butter filling: In a medium bowl, with a mixer on medium speed, beat together remaining 3/4 cup peanut butter, cream cheese, powdered sugar, and milk until smooth and fluffy.
Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake stand (to hold cake in place). Set one cake, right side up on stand. Spread with remaining peanut butter filling. Top with second cake. Frost cake with Fudge Frosting starting with the top, then working down sides. Decorate outside with cut up peanut butter cups.
- 5 oz. unsweetened chocolate
- 1/2 cup butter
- 3 cups of powdered sugar
- 6 tbsp. milk
Melt 5 oz. chopped unsweetened chocolate in a medium metal bowl set in pan over simmering water, stirring until smooth. Let cool to room temperature, about 10 minutes. Ad 1/2 cup butter, at room temperature, and beat with a mixer on high speed until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and 6 tbsp. mil; beat until smooth. Add more powdered sugar if frosting seems to thin. Makes about 2 cups.