I had to make a cake for the Relief Society tonight, and I knew that my day would be insanely busy. I stayed up until midnight to get it done last night. This morning I walked downstairs to find that my dog had eaten half of it right off the counter. So, as with many other recipes that we know and love, I came up with an accidental one today with ingredients I had in the pantry. It's a Reese's peanut butter, cold-oven pound and butter chocolate cake with decadent cream-cheese and peanut butter icing. What's more...I sprinkle (practically bathe) the entire confection in chopped Reese's peanut butter cups. May I urge you to indulge a little? One bite will send you straight to your happy place, wherever that may be. I sincerely hope you enjoy!
Janet's "Happy Place" Peanut Butter Cup Cake
3 cups sugar
3 cups flour
1 cup milk
2 tsp vanilla
1 cup softened butter
Mix all ingredients except for the eggs. Add one egg at a time and blend just until it's mixed-don't over mix. Pour batter into a bundt pan and place into a cold over-then set the temperature for 350 and bake for 1 hr. and 15 min.
Also bake your favorite boxed chocolate cake mix as directed in two 9 inch round pans.
Peanut Butter Frosting
2 cans of store-bought cream cheese frosting
1 cup of creamy peanut butter
add milk to get the consistency you desire
Once you've cooled the bundt cake, cut it in half. Take one of the round chocolate cakes and stuff the center of the bundt with it. You will have to break the chocolate cake up to do this. Place the other round of chocolate cake on top of the bottom half of the bundt cake. Frost the center of the cake. Place the top of the bundt cake and frost the entire cake generously. Sprinkle entire cake, top and sides, with chopped peanut butter cups. I put mine in the freezer for 4 hours at this point so everything would set up. Just pull it out about an hour before serving. You could just as easily do this cake using bread pans-in fact it might actually be easier. Enjoy!