REESE'S BIRTHDAY CAKE
Saturday, October 31, 2015
When my two boys were growing up - this was always known as THE Birthday Cake! Most requested baked good...ever in my house.
Since the boys are grown and gone I have to look for opportunities to bake this yummy treat. When I do it brings smiles for miles and giggles all around.
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| JT & Calvin |
I recently closed an escrow for one my favorite client families. Their boys are hysterically funny and remind me of my own. As a closing gift I thought I would give them some movie tickets (who doesn't like the movies) AND THE Birthday Cake! It wasn't anyone's birthday - but it was a party just the same.
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| We don't like the cake at all. Thank You!! So good:)) |
I caution you - if you bake this cake there will be NO leftovers. I do not exaggerate - it is creamy, dreamy chocolate peanut butter HEAVEN. Enjoy and remember - always lick the beaters. Always.
Reese's Birthday Cake 1 pkg. of yellow cake mix
- 1 box yellow cake mix
- 1 cup of crunchy or creamy peanut butter
Directions
Prepare the yellow cake mix per the instructions on the back of the box. Add one cup of crunchy or creamy peanut butter.
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| Tip: Spray your measuring cup with coconut oil cooking spray - your peanut butter will slip right out. |
Pour into your prepared pan of choice and bake according to the directions. I always have aluminum pans because I give so many gifts from my kitchen. Super simple - makes a
great 9x13, two layer cake or cupcakes.
Frost with your favorite chocolate frosting - or my favorite which is below. Perfect for that 2nd grade class or the office party!
Perfect Chocolate Buttercream Frosting
This is the best chocolate buttercream frosting that I have ever had, ever!! It is compliments of
Robin at addapinch.com
Ingredients
- 1 1/2 cups of butter (3 sticks) softened
- 1 cup of unsweetened cocoa
- 5 cups of confectioner's sugar
- 1/2 cup of milk
- 2 teaspoons of pure vanilla extract
- 1/2 teaspoons espresso powder
Directions
Add cocoa to a large bowl of a stand mixer - or use a hand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa until well- combined. This will be messy - make sure the bowl you use is deep.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all the sugar and milk have been added. (This will feel weird - but trust me it works.)
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner's sugar, a tablespoon at a time until it reaches the right consistency.
This is enough frosting for 3 dozen cupcakes or a 3 layer cake. I made only half of this recipe for my 9X13 cake.
This frosting is like magic! Unicorn Magic!!
Frost your cake or cupcakes and top with mini Reese's pieces. I promise...your children will love you - chocoholics in your life will love you. You will love you!!
eat. love. live well.
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