Peanut Butter Cup Cake

I had been collecting a number of chocolate and peanut butter dessert recipes on Foodgawker over the last few months in anticipation of my husband’s birthday this year. Last weekend I asked him to pick one for me to make for an early birthday treat. He chose this Peanut Butter Cup Cake.
This was a very simple recipe that starts with a boxed devils food cake mix, eggs, buttermilk with chopped miniature Reese’s peanut butter cups mixed into the batter. The “frosting” is a chocolate and peanut butter ganache that is poured over the cake and sets for a minute before adding more chopped peanut butter cups for decoration. I didn’t go overboard with the decorative candy pieces. The cake had plenty mixed into the cake itself and I felt that really piling up the candy on the sides of the cake would overdo it here.
I usually prefer to bake a cake from scratch, but the buttermilk that was added gave the cake less of an “out-of-the box” taste. As if you couldn’t guess from the name, this cake was very rich and begs for a glass of milk to go with each slice. I’m not much of a chocolate cake fan myself, but I have to admit, this one was pretty darn good, even for non-chocoholics. Those that do love chocolate cake gave it rave reviews when I brought it to a barbecue this weekend. I think it also develops better flavor when it’s in the fridge for a couple of days. I seemed to like each slice better as another day passed.
I don’t want to think about how much each slice weighed in at calorie-wise, but for a once-in-a-while treat it’s worth the nutritional price!

Check out the recipe here: Peanut Butter Cup Cake recipe

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