Pure, yummy decadence! I have never been a huge fan of Reese’s Cups, so I probably would have passed this one by if it wasn’t for my husband who is ADDICTED to them. I found this recipe right after he was interviewed for a promotion and promised to make this as his celebratory cake if he got the job. So, here it is!
What really makes this cake shine is the peanut butter icing. It is uber fattening, but the calories are all worth it! 😉 Rich, creamy. Lush.
Reese’s Peanut Butter Cup Cake
2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 egg yolks
1 tsp vanilla
1 cup milk
2 cups flour (I used a mix of whole wheat and plain..worked fine)
1/2 cup unsweeted cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
Reese’s Cups to decorate
1 batch of Creamy Peanut Butter Icing (recipe follows)
*Preheat oven to 350* F (160* C)
1. Cream together butter and sugar.
2. Add eggs and yolks, one at a time and stir until mixed.
3. Add vanilla and milk; give a quick stir to mix.
4. In a small bowl, mix together all the dry ingredients. Slowly add to wet ingredients, stirring to mix.
5. Divide batter between two greased and floured 9″ round cake tins.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool in pan for 5 minutes, then remove to a wire rack to cool completely.
8. Meanwhile, freeze Reese’s Cups.
Creamy Peanut Butter Icing
2 cups powdered sugar (icing sugar)
2 cups creamy peanut butter
10 tbsp butter, softened
1 1/2 tsp vanilla extract
1/2 tsp salt
2/3 cup heavy cream (double cream)
1. Combine powdered sugar, butter, and peanut butter in a food processor and pulse until smooth.
2. Add all other ingredients, except heavy cream, and stir until smooth.
3. Add heavy cream and beat vigorously until completely smooth.
4. Fill and frost completely cool cakes.
5. Remove Reese’s from the freezer and chop into desired shapes. Decorate.
6. Cake must be refrigerated!