The big Parrish family clan made a New Year's Resolutions this year, to celebrate family birthdays better. I offered to do the January birthday party. I thought it turned out to be a fun celebration! I called my brother in-law to see what kind of birthday cake he wanted, he told me something with chocolate and peanut butter. So, I started searching on Pinterest of course!
And I found this recipe here.
I was excited. Chocolate. Peanut butter. Oh My!
The cake was so yummy. It was very moist and I loved the little pieces of peanut butter cup in it.
The frosting is a different story. Here is one of many confessions, I struggle BIG time with homemade frosting. I am constantly practicing, but me and homemade frosting just don't get along too well. With that being said, this frosting tasted yummy, but it seemed like it was more of a fondant consistency. I know, weird, right? And then again, maybe its just me. :) It wasn't very fluffy. And I had a hard time covering the whole cake with the way my frosting turned out.
At the end of the day, I still loved this cake. And it was so tasty. I would for sure try making it again, with the hope that my frosting will turn out better!
The Best Chocolate Cake Ever
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp. vanilla
2 cups of Reese’s Peanut Butter cups, chopped
Preheat oven to 350 degrees F.
In a very large bowl,
mix together everything except chocolate chips. Batter will be thick.
Stir in the chopped Peanut Butter Cups.
Pour batter into two
greased 9-inch pans.
For cooking time, use the cooking times on the back of the
devil’s food cake box as a guide and usually add 10 minutes to whatever it says.
Then I do the toothpick check, and if it’s not done, I check on it every 5 minutes
after that. It usually takes around 45 minutes for two, 9-inch pie pans. *My cakes took more like 40 minutes. So, if your oven cooks fast make sure you keep an eye on your cake!
Buttercream Frosting
1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening until fluffy. Add sugar
and continue creaming until well blended. Add salt, vanilla, and whipping
cream. Blend on low speed until moistened. Beat at high speed until frosting is
fluffy.
Mix in ½ cup of smooth Peanut butter.
Gently press chopped peanut butter cups onto frosted cake.
*Personal Note: In the recipe she said she used about 2 bags of Mini Reese's Peanut Butter Cups. I wish I had bought 3 bags. I would have like to put more on the outside of the cake. Mine didn't seem nearly as covered as hers with peanut butter cups and I just ran out. So, next time I am for sure buying 3 bags!
I just had to share this last picture. My 3 year old asked for a piece of cake. She ate the cake part, but not the frosting. It made me smile. I love 3 year olds.
Happy Baking!
-Brooke
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