Reese's Peanut Butter Cake

"*** This has been edited to eliminate a "hard chocolate" topping. It has been replaced with a ganache which is easier to cut and just as tasty! My son's request for his birthday cake led to this creation. I didn't see another like it; and had so many requests for it; I thought I would share. It's very easy to make and if you love Reese's, then this ought to cover you. Keep milk close by! Oh, and it freezes beautifully!"
 
Download
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
photo by Food Snob in Israel photo by Food Snob in Israel
photo by lauraluuu photo by lauraluuu
Ready In:
40mins
Ingredients:
12
Yields:
1 9 X 13 cake
Serves:
12-18
Advertisement

ingredients

Advertisement

directions

  • Prepare cake according to directions for a 9X13 pan. Set aside to cool.
  • For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
  • Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less “tearing” when spreading the frosting.).
  • For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
  • Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
  • As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it “drips” better.
  • Another idea would be to add the chopped peanut butter cups to the cake mix before baking.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this for a friends birthday, and almost everyone came for a second piece!!!! So yummy! When u add the peanut butter frosting since it is so thick I found it worked well to flatten the frosting into little sheets with ur hands and press them on top, no tearing the cake that way!
     
  2. This cake is just what my son wanted for his birthday. I used the Reese's minis. They come unwrapped and can be used whole. Also, you can add a little parafin to your chocolate chips and the chocolate will set but won't crack.
     
  3. I love PB & chocolate, but for some reason those PB cups don't really do much for me! However, I made this cake for a friend of mine who is totally addicted to PB, chocolate AND those Reece's thingies, & he was elated at the IDEA AND THE TASTE of this cake, so who am I to quibble! Another time (& just for myself) I'd make this, using extra chunky PB, but leave out the PB cups! Definitely a keeper, Reece's or not! [Tagged, made & reviewed in New Kids on the Block tag]
     
  4. Gets the job done! Make sure your peanut butter is moist enough or it will get brittle after refrigeration.
     
    • Review photo by Food Snob in Israel
  5. Really good, quite easy! I just made a horrible mess when cutting this (at room temp) - the chocolate still cracked like crazy!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes