In addition to the yummy meatloaf and baked beans served at this year's birthday dinner for my husband, I also made him a birthday cake. He loves Reese's Cups and frankly I couldn't think of a better flavor combination for a cake! I did some research on Pinterest, and came away with three different recipes to combine into one: chocolate cake, peanut butter buttercream icing, and decoration. I have to say, the combination of the three was a total hit!!
Reese's Cup Cake
adjusted slightly from Picky Palate
1 box Devil's Food Cake Mix
4 large eggs
1/2 c. vegetable oil
1/2 c. water
8 oz. sour cream
1 small box instant chocolate pudding mix
Bag of Mini Reese's Cups
Preheat oven to 350 degrees.
In a stand mixer, combine cake mix, eggs, oil, water, sour cream, and pudding mix. Mix until combined through. Pour batter into buttered and floured pans. Cook according to size of pans (i.e. 30-35 minutes for 8-in. round pans, 20-25 minutes for 6-in. pans, etc.). Be sure to check on cake several times while in oven to insure proper baking time. Do not overbake!
Peanut Butter Buttercream
adjusted slightly from Bird On A Cake
1 c. salted butter, softened
2 c. peanut butter
4 c. powdered sugar
Beat the softened butter and peanut butter together until smooth. Slowly add in powdered sugar while continuing to mix. Add small amounts of milk if frosting is too thick/unspreadable.
After taking the cakes out of the oven, remove them to wire racks to cool. When pans are cool, remove cakes. Using a long knife, remove rounded tops of cakes, if they rose too much in the middle during baking. You want flat surfaces to work with. When you are ready to frost the cakes, place a small amount of frosting on the cake plate to hold the bottom layer in place. Frost between each layer and use the remaining to cover the cake. (You should have at least 1/4-1/2 of the original amount of frosting to use for the tops and edges of the cake.) Chop up mini Reese's Cups for decoration. I got my inspiration from here.
This cake truly is delicious! Try it out!