10.25.2017

Annmarie's Reese's Peanut Butter Cake


When it comes to my coworker, Annmarie, she is arguably one of the biggest peanut butter lovers of all time! Since Ann's 51st birthday was coming up, I decided to plan a few weeks ahead and make the ultimate chocolate peanut butter cake. I came across this one from I say Nomato and decided to use it as decoration inspiration! I am not into baking, as much as I used to be.. so I took the easy route and used a chocolate cake mix from Betty Crocker. See below on how I made this cake, and I promise if you try making it too, you won't be sorry!


What I did:
For the cake, I used Betty Crocker's Chocolate cake mix and baked according to box. I used two 8" cake pans, and let them cool for about 45 minutes (in the pan). Once cooled, I flipped over one pan onto my cake stand (bottom facing up). * see note - The other pan, i flipped onto a plate, then flipped it back over onto the other cake (this is so that both bottoms of the cakes are touching each other which gives it the best shape for icing). * Don't forget to ice between the cakes!


For the Icing: Grandma's cream cheese frosting recipe and added 2 heaping tbs of creamy peanut butter (I use the peter pan brand). Once the icing is mixed, I followed advice from the original inspiration cake, and iced a very thin layer onto the cake and placed the cake in the freezer for 30 minutes. Once removed from the freezer, the cake was much easier to ice, without clumps and crumbs flaking off.
Once the cake was fully and smoothly iced with the peanut butter frosting, I used about 1/3 cup of reese's pieces and decorated the bottom rim of the cake, with a few scattered on the sides.


Next is the Chocolate Peanut butter ganache: Recipe here from Fearless Fresh. I had tons leftover so halving the recipe would probably be helpful. It is important to pour the ganache on the cake as soon as possible, because it starts to thicken rather quickly. Again following the advice from I say Nomato, I poured some of the ganache on the center top of the cake, and used a spoon to "spread" it to the edges, giving the drip look.
Finally, I topped the cake with about a cup of chopped mini Reese's peanut butter cups (some cut into halves, and some into quarters).


My coworkers mouths were watering from the moment I uncovered this cake. There was moaning, and "oohs" and "ahhs" with overwhelming compliments on taste. Wishing Annmarie a happy birthday and a wonderful year ahead! Looking forward to making another cake next year!





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