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Chocolate Peanut Butter Cup Cake
Yield: 1- 2 layer cake
Cake:
- 3 cups all purpose flour
- 2 cups sugar
- 2/3 cup sifted unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2/3 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Directions:
-
Preheat oven to 350°F
- Grease two 9-inch cake pans and line pans with waxed paper
- Sift flour, sugar, cocoa, baking soda, and salt into
large bowl
- Whisk 2 cups water, oil, vinegar, and vanilla
to blend
- Gradually add water mixture to dry ingredients, whisking until
batter is smooth.
- Divide batter between prepared pans
- Bake cakes until tester inserted into center comes out with a few crumbs
still attached, about 28 minutes.
- Cool cakes in pans 15 minutes.
- Cut around
cakes and turn out onto racks.
- Peel off parchment and cool.
Fudge FILLING:
- 8oz semi-sweet chocolate, roughly chopped
- 8oz heavy cream
- 1/2 cup creamy peanut butter
- 1/2 cup Reese's peanut butter cups, roughly chopped
Directions:
- Heat the cream until it just begins to boil
- Pour it over the chocolate
in a medium bowl
- Whisk until the chocolate melts
- Whisk in
the peanut butter
- Set aside
1/4 of the filling for the first layer of frosting.
- Cool the other
3/4 completely, then gently stir in the peanut butter cups.
Peanut Butter FROSTING:
- 1/2 cup creamy peanut butter
- 1/2 cup butter, at room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar
Directions
- Cream together the butter and peanut butter.
- Add the vanilla
- Add the sugar.
- Beat until fluffy
ASSEMBLY:
- Place one 9-inch round on a cake stand or plate
- Cover the top in
the peanut butter fudge filling
- Place the second 9-inch round
on top
- Using the reserved filling, spread a thin layer on the
outside of the cake. Refrigerate until the fudge is set and firm
to the touch.
- Slather the whole thing in the peanut butter frosting. Decorate
with peanut butter cups.