Jeremy and I have been dieting lately (and at the rate I’m losing weight we probably will be for a very, very long time), so I haven’t had many opportunities to make anything scrumptious.
We had a cheat day (or two) last week and I settled on this over-the-top Reese’s cake with peanut butter frosting.
I found the cake recipe here, and although I followed her general idea I ended up just kind of making up my own frosting recipe. I’m sure her recipe is good, but the thought of Crisco in my frosting just doesn’t appeal. To me, a buttercream frosting should call for, well, butter.
The cake recipe, however, was DELICIOUS! It was heavy and moist and very chocolatey. Just how I like it.
1 box devils food cake mix
1 small box chocolate instant pudding mix
1 cup sour cream
1 cup oil
4 beaten eggs
1/2 cup milk
1 tsp vanilla
2 cups chopped Reese’s peanut butter cups (mini)
Mix everything together well, except peanut butter cups.
Batter will be very thick.
Fold in peanut butter cups, then pour into (2) greased, 9-inch cake pans.
Bake at 350 for the amount of time called for on the box. You may need to add up to ten minutes of baking time, but I didn’t need to as my oven runs pretty hot. When in doubt, toothpick it. 😉
Cool completely on wire racks.
PB Buttercream Frosting:
1 cup salted butter, at room temp
3 tsp vanilla
4 cups powdered sugar
5 TBSP heavy whipping cream
1/2 cup peanut butter
Whip the butter well.
Add in the sugar, then the cream and vanilla.
After well mixed, add in the peanut butter.
Frost cake as desired, and garnish with more chopped peanut butter cups.
And then, by all means, wreck your diet with a big slice.
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