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Monday, November 30, 2009

Jonny's Birthday Cake!






You guys have to try this delicious goodness! It's rich...but a LOT of fun to make with four layers of chocolate yumminess!!!Finally got to put my apron to good use! Jonny LOVES peanut butter and chocolate together so I tried to make him something he would love! I thought I would share the recipe if you guys are up for something rich! I used the batter (minus the chocolate chips) to make cupcakes that were a little less intense for people like me who think less is more...Try it sometime!!! I forgot to take a picture of the inside of it...so I added one from the blog I found this on (Picky Palate)...Enjoy!

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

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4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

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1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

6 comments:

AZ Finters said...

Did you try my icing method for the cupcakes? Looks so yummy!!! Reeses are my fav!

Jonny and Brittany said...

I did actually!!! Thank you!!!! I don't think I will ever go back on how I ice cupcakes now!!!

azHarline said...

The cake looks so delicious! I am loving all the recipes that you are putting up.

Heather said...

I love it. I am going to have to make that for my mother sometime. Thanks for the great idea.
So what is the special method for icing cupcakes? I want in on this

Jonny and Brittany said...

It's wonderful actually!!!If you don't have any fancy tools, you can put your icing in a plastic ziplock baggy and cut a tiny corner off the end to squeeze the icing out of. Just loop it around to make it look fancy! It's much cleaner to work with and is tons of fun! Try it out!!:)

Jenn and Tyler said...

Deliciousness!! So proud of you we should just call you Brittany Stewart!