Hunter's Birthday Cake this year was the Peanut Butter Cup Cake...a decadent, rich, fancy and yet easy cake. (Recipe originally from Parents.com)
1 Devil's Food Cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 + cups chopped peanut butter cups
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
Preheat oven to 350. Coat two 9-inch cake pans with non-stick cooking spray. Line with parchment paper and coat paper with spray too.
In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
Pour batter into pans and bake at 350 for about 30 minutes or until toothpick inserted comes out clean. Cook cakes completely.
Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
Place one layer of cake on serving dish and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer of cake and pour remaining frosting over top and sides of cake. Smooth out with spatula.
Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over the top and sides of cake if desired. Place in a refrigerator for about an hour to set. Remove and serve at room temperature.
I suggest for sure to serve at room temp. The cake was actually even richer, believe it or not, the next day. Goes really well with a scoop of homemade vanilla ice cream too!





















