Monday, December 17, 2012

Peanut Butter Cup Cake {Sweet Treat Tuesday}

Oh. My. Word. This cake is amazing. I mean, absolutely amazing. If you like chocolate and you like peanut butter, then you will fall in love with this cake. If  you follow me on facebook or twitter, you'll know that I made this for my son's cub scout Christmas party. They had a contest and my son really wanted to win. Well, we did win! There were only three cakes in his category, but all that matters is that he won, and he was  beyond pumped! It really isn't that hard of a cake to make. I used my go to chocolate cake recipe that I need to make in a bind and a easy peanut butter frosting and ganache recipe to top it. I promise that this cake will not disappoint. I only wish I could have tasted the final product! It was all gone by the time they came home. I'll be making another one for Jesus's birthday (We always make a birthday cake on Christmas.) and I'll make sure to get a big slice then!

Peanut Butter Cup Cake
cake from This Mommy Cooks icings from Smitten Kitchen

Cake (you could use your favorite chocolate cake recipe)
1 box chocolate cake mix (I used devil's food)
1 cup Mayo
1 cup water
3 eggs
1 tsp cinnamon
1/4 cup peanut butter chips, optional

Peanut Butter Frosting 
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out) I used Jiff.

Chocolate-Peanut Butter Glaze
8 ounces semisweet chocolate chips
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup heavy cream or half-and-half
peanut  butter chips, chopped for topping, optional

For the Cake:
Preheat oven as directed on cake box. (Usually 350 degrees F.) Blend all cake ingredients together and pour into two 9 inch cake pans that have been sprayed with nonstick spray. I always use the spray with flour. Sprinkle peanut butter chips on top of each cake pan and bake as directed on box. I baked mine for 25 minutes. Leave cake in pan for 10 minutes  before removing it. Let cool completely before icing.

To make peanut butter icing:
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup 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, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended. Spread evenly over entire cake. I made a thicker layer in between the two cake layers. 

To make chocolate ganache:
In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Mine became thick and I was worried I would have to toss it, but after adding the cream, and whisking it, it was perfect. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm. Pour slowly on top and using a knife or spatula spread it slowly where you want the drips to go.

Top cake with chopped peanut butter chips if you desire.

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