Tuesday, January 29, 2013

The Ultimate Reese's Cake

The Ultimate Reese’s Cake: Chocolate and Peanut Butter Cake with Peanut Butter Icing, Covered in Reese’s Fudge

As promised in my birthday cake post, here is how you can make the amazingly epic Reese’s cake that I made for Lindsay’s birthday. I must warn you that a lot of ingredients and various steps go into this, but it is all SO worth it for the end product. I recommend reading through the entire recipe before starting, as I listed the ingredients under their parts of the cake, rather than all at the beginning of the recipe.

Chocolate Cake Ingredients
2/3 cup flour
2/3 cup sugar
1/3 cup cocoa
2/3 tsp baking soda
½ tsp baking powder
½ tsp salt
1 egg
1/3 cup milk
1 tsp vinegar
3 tbsp warm water
3 tbsp melted butter, cooled
2/3 tsp vanilla
Suggests 350 for 20 minutes

Peanut Butter Blondie Swirl with Pieces of Reese’s 

¼ cup + 2 tbsp PB
6 tbsp butter
½ cup packed brown sugar
¼ cup sugar
1 egg
½ tsp vanilla
¾ cup + 2 tbsp flour
½ tsp baking soda
3 tbsp milk
½ cup pieces of Reese’s, chopped up

*Preheat oven to 325

*Grease a deep 9-inch round pan

*In separate bowls, mix chocolate cake and peanut butter blondie batter. For both, mix ingredients in the order listed.

*Pour peanut butter blondie batter into pan, then pour the chocolate cake batter on top. Swirl together with a knife 

*Bake for 35-40 minutes.

*Let cake cool before icing

Peanut Butter Icing

6 tbsp butter, softened
1/3 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 tbsp milk
1 teaspoon vanilla

*In an electric mixer, mix butter and peanut butter 

*Add in powdered sugar gradually. 

*Add milk and vanilla

*Mix until well combined

*Ice cake

Reeses Fudge 

6 normal size Reese’s peanut butter cups
1 cup semisweet chocolate chips
1/4 cup peanut butter
1 14 oz can sweetened condensed milk

*In a stovetop pot, melt together Reese’s, chocolate chips, and peanut butter.

*Remove from heat and add in sweetened condensed milk. 

*Pour this mixture over the cake. There may be some left over (lucky you, chef!).

*Let cake cool so the fudge covering can harden. This will go faster in a freezer or refrigerator, but will still work even at room temperature. But who really has that kind of patience? 

*If desired, decorate the top of the cake with mini Reese's cups.

Remember, an afternoon is best spent making cake!

...and when in doubt, bake!

<3 Dena

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