Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Reese Peanut Butter Cup Cake February 25, 2013

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This deliciously decadent cake is a family recipe from my parents’ restaurant when I was little. I can remember one of my many little jobs as a child at the restaurant was cutting up the Reese cups for this cake EVERY DAY! They sold almost an entire cake everyday at the restaurant and the piece or two leftover was always being fought over by the employees. We were like vultures with this cake. The last piece came into the kitchen and we flocked to it and dug our claws in. Looking back I think of us as animals clawing through the cake, shoving each other out of the way…Obviously, that’s not exactly how it happened. I picture the scene in Mean Girls when she flies over the table and attacks the girl, that was us, with this cake. Yeah, it’s really that good. I don’t even like chocolate OR peanut butter!

So for my niece’s birthday and my brother in-law’s birthday we had a little get together tonight at my in-law’s house. I was in charge of dessert, so I made the cake. I chose this, because every single birthday, no matter whose it is, we have chocolate cake with peanut butter frosting. It’s Andrew’s whole family’s favorite cake. I figured this would be perfect! You can also find this recipe on my mom’s blog, at this link. I haven’t changed the recipe at all because it’s so perfect the way it originally was. Here it is! Enjoy!

Reese’s Peanut Butter Cup Cake

Ingredients:

1 Box Chocolate or Devil’s Food Cake

Approximately 8 regular sized Reese Cups, chopped
Bake according to box directions in two 9inch pans. Cut top off of one cake once finished, set aside for cooling.

Frosting Ingredients:

4 Heaping TBSP Peanut Butter, Smooth

1 Stick Butter, Room Temperature

3 Cups Confectioners Sugar

4 OZ Cream Cheese

1/8 -1/4 Cup Heavy Cream

Beat peanut butter and butter together until smooth. Slowly add in confectioners sugar and beat in cream cheese and cream until desired consistency.

Frost top of cut top cake almost to edges. Place second cake layer on top. Frost entire cake and sprinkle Reese Cups on top. Drizzle chocolate syrup over top if desired.

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And the scraps were good too! I just couldn’t wait to I saved a little frosting and got my fill before dinner!

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Enjoy!

 

Mini Vanilla Cakes With Raspberry Filling, Sprinkles, Chocolate Hearts, and Pink Cream Cheese Frosting!

For our road trip I decided to make Kelsee, our amazing dog/house sitter a cake and us mini road cakes. My husband hates chocolate, and I LOVE raspberry…so naturally I went with vanilla cake and raspberry filling. Now our trip was our Valentines weekend, so I made pink cream cheese frosting and put sprinkles on it. Then I decided to melt some chocolate and squeeze it into chocolate hearts on the cakes in light of Valentines day. They came out awesome! Did I mention the big cake for Kelsee was heart shaped?! I went all out! The big heart shaped one came out awesome, and Kelsee said they loved it! It looked so cute, although I didn’t get a picture of it when I wrote Thanks You Kelsee and put some hearts on that as well. Too bad…maybe next time!

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SO CUTE!!

The mini ones looked great as well. I really wanted to make the mini ones heart shaped as well, but I couldn’t find my mini heart cake pans. I made some, I Love You cakes for Andrew, and some plain ones for our road trip!

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I used a regular boxed vanilla cake. Cook as directed on the box.

Then, I took a frozen bag of raspberries and put them in a pot on medium heat with a little bit of sugar…maybe a half cup. I heated them until they were broken up and mostly liquid. They weren’t as thick as I wanted them to be, so I added maybe a teaspoon of flour, boiled them, and then turned them down and simmered them until they were thickened and saucy. Then, I cut the mini cakes in half, or for the 9″ I cut the top off of one of the cakes. In the middle of the minis, or on top of the cut 9″, pour raspberry filling and spread almost to edges. Place second 9″ or top of minis on top and frost with cream cheese frosting.

For the Frosting:

2  8 OZ packages of cream cheese

3/4 Cup Softened Butter

3 1/2-4 Cups Confectioners Sugar

Beat butter and cream cheese until smooth and creamy. Gradually beat in confectioners sugar until desired consistency. At this time, you may add in milk or heavy cream a Tablespoon at a time until desired consistency. I personally, do not like it as thick, because I have a hard time spreading it on the cake. The thinner it is the easier, although too thin and it won’t stick, so be careful!

For the hearts I just melted chocolate, put it in a plastic bag and waited until it was a little thick and cut the corner. I put tin foil down and squeezed out some hearts. I let the chocolate harden up and then peeled the hearts off the tin foil and placed them on the cakes.  Simple!

 

 
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