Now you know I love me some peanut butter and chocolate. And any way I can get, I have it. This cake is so rich & so delicious. Don’t forget the milk. You will definitely need it! It’s like having a BIG OLE’ peanut butter cup in your mouth.
- 1 box Betty Crocker Devil Food Cake Mix
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 4 eggs
- 1 cup sour cream
- 1 Tablespoon vanilla
- 1 ½ cups semisweet chocolate chips
- 1 (8 oz) cream cheese, soften
- 1 stick unsalted butter, soften
- 2/3 cup creamy peanut butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 Tablespoons heavy whipping cream
- 1 bag Reese’s Peanut Butter cups, chopped (optional garnish)
1. Preheat oven to 350°F. Grease and flour (on chocolate cake mixes I love to use cocoa instead of flour) two 9 inch circle cake pans.
2. Place cake mix, eggs, sour cream, buttermilk, vanilla and oil in large mixing bowl. Blend on low for 1 minute, scrape bowl, and blend on medium 2 more minutes. Batter should look thick and well combined. Lightly coat chocolate chips with flour and fold into the batter, making sure they’re well distributed. Pour batter into greased and floured pan.
3. Bake 45-50 minutes, or until cake springs back when lightly touched and cake just starts to pull away from sides of pan. Place on rack to cool for 20 minutes.
3. While cake is cooling make frosting. In medium bowl beat the peanut butter, cream cheese and unsalted butter until light and fluffy. Add vanilla, whipping cream and 1 cup of powdered sugar. Beat well and continue to add 1 cup of powdered sugar at a time mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy and it reaches your desired consistency. About 3 to 4 minutes.
4. Now for the assembly, place bottom circle on cake stand or plate. Spread top with 1 cup frosting. Add the second circle to the top. Spread the rest of frosting on sides and top of chocolate cake. Carefully garnish cake by pressing chopped peanut butter cups into frosting. Chill for a few hours, or overnight, before serving. Serve & Enjoy!
*Chef’s Tip – This cake benefits from some refrigeration due to the cream cheese & heavy whipping cream in the frosting. It helps the entire enterprise of cake while melding the layers together. Maybe an hour. Not a lot. Or forget it and just dig into the cake. Perfect slices are for when you need to appear fancy. Get over it and just eat the darn thang. Nobody really remembers how good it looked. Just how good it tasted.
Beneath the confetti-candy covering of these ice cream pops lies a marvelous surprise: Oreos, M&M’s and Reese’s Peanut Butter Cups. All swirled together with creamy vanilla ice cream on a Popsicle stick. This recipe is great for all those “mini chefs” to get cooking in the kitchen. Not to mention its a great way for them to get in on all the fun. Perch the pops on a chilled cake stand to give them a longer life during serving.
1/2 package Oreo cookies (12 to 14 cookies) , crushed
15 regular-size Reese’s peanut butter cups, crushed
10 ounces M&M candy (about 1 cup), crushed
1/2 gallon Blue Bell Homemade Vanilla ice cream, slightly softened
15- 20 (5-ounce) paper cups
Candy Sprinkles or Confetti
1. Crush and combine the Oreo cookies, Reese’s peanut butter cups and M&M candy.
2. Scoop the ice cream into a large bowl of a mixer, then pour in the candy-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a popsicle sick into each pop.
3. Freeze until the ice cream has solidified.
4. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll the pops in the decorations to cover completely.
5. Serve Immediately or store in the freezer for up to 3 days.
*CHEF’S NOTE: BYOC (Be Your Own Chef) Mix and match your favorite candy and/or cookie combinations. Not in the mood for candy or cookies? Try fruit. The possibilities are endless.
Who doesn’t love a Reesa cup as I call them. LOL. I mean when Chocolate & Peanut Butter are joined together in the mist; What a combination. And this dessert is no exception. Just picture a Oreo cookie crust, smooth peanut butter filling, fresh whipped topping and loads of chopped Reese’s cups on top. Oh Baby!
1 Oreo cookie pie crust
1 (8 oz) pkg cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1 1/2 cup heavy cream
Whipped Cream Topping (for garnish)
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
ganache or chocolate ice cream topping for garnish
Mini Reese’s peanut butter cups for garnish
In a mixer, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth and airy. Now in a separate COLD bowl whip heavy cream until it hold soft peaks. (Be careful DO NOT over whip; It will turn into butter if you do). Next fold in the whipped heavy cream to the peanut butter mixture until fully incorporated. Spoon peanut butter mixture into crust and stripe with chocolate ganache or chocolate ice cream topping. Refrigerate pie until set.
Now it is time to make the topping for garnish. In a separate COLD bowl whip heavy cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. (Again DO NOT over whip because it will turn into butter). Decorate pie with whipped cream and roughly chopped peanut butter cups. Mmmmmm…..
*Chef’s Note – If you want a more lower fat recipe just substitute the sugar with splenda, and the cream cheese with reduced fat cream cheese.