Reese Peanutbutter Cup Chocolate Cake Food

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
• . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
• . Add about half of the powdered sugar and mix until smooth.
• 0. Add 3 tablespoons of water or milk and mix until smooth.
• 1. Add remaining powdered sugar and mix until smooth.
• 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
• To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
• ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
• about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
• ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
• ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
• ake layer to the top of the cake. 19. Smooth out the
• frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
• of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
• using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
• ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
• and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
• y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
• le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
• to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
• ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

REESE'S CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350º Fahrenheit. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Use a whisk to whisk the ingredients well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.
• Slowly add in the mix of dry ingredients while the mixer is on low.
• Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.

REESE'S CUP CHOCOLATE CAKE

Steps:

• Mix together first four ingredients.
• Then stir in the coppped Reese's cups.
• Pour into 2 greased 9" cake pans and bake for 30 minutes at 350 degrees.
• Cool completely.
• Frosting:.
• Heat cream just to boiling and pour over the 8 oz. dark chocolate and whisk until melted.
• Stir in 1/2 cup peanut butter and whisk until smooth and pour on cake. This frosting will be fairly loose but it soaks into the cake a little.
• I also top it with a few more chopped up Reese's cups.

REESE'S PEANUT BUTTER CUP-CHOCOLATE DESSERT (NO-BAKE)

Steps:

• Prepare a 9-inch pan.
• Coarsely chop all of the peanut butter cups; set aside.
• For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
• Press into the bottom of the pan; place in refrigerator while preparing the filling.
• In a mixing bowl beat cream cheese with peanut butter until smooth.
• Add in 1 cup confectioners sugar and beat until combined and smooth.
• Fold in HALF of the thawed Cool Whip topping.
• Spread over the crust.
• Sprinkle with half of the chopped peanut butter cups.
• In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
• Spread over the chopped peanut butter cups.
• Sprinkle the remaining chopped peanut butter cups over the top.
• Cover and chill a minimum of 4 or more hours.

REESE'S PEANUT BUTTER CAKE

Steps:

• Prepare cake according to directions for a 9X13 pan. Set aside to cool.
• For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
• Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less "tearing" when spreading the frosting.).
• For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
• Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
• As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it "drips" better.
• Another idea would be to add the chopped peanut butter cups to the cake mix before baking.

REESE'S PEANUT BUTTER CHOCOLATE POKE CAKE

Steps:

• Bake a chocolate cake with your recipe of choice in a 9x13 pan
• Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
• Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
• Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
• In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
• Spread the peanut butter cool whip over top.
• Chill for at least 4 hours (overnight is really best).
• Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
• Serves approximately 12 (large pieces).