Monday, May 10, 2010

Peanut Butter Lover's Cake: Happy Birthday Chuck!

Okay so I knowwww that I just posted this recipe a few weeks ago but I'm posting it again because I made it again! This time, however, I did peanut butter on peanut butter. Warning: not for the faint...this cake is legit.
This cake is for my boss, and although it's A LOT of peanut butter (I'm talking an entire 16 oz jar) it's what he wanted. I prefer peanut butter on chocolate. Next time I do a variation I think I'm going to do a chocolate cake with the peanut butter icing... yum... anyway... I'll just re-post the recipe and sorry for you devoted readers. You'll have to read it again.

What ya need for the cake:
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 oz) package butter cake mix
2/3 cup water
Peanut Butter Cups for garnish

What ya need for the frosting (Note, this is a "double batch"-- I wanted extra for piping)
1.5 cup peanut butter
3/4 cup butter, softened
6 cups confectioners' sugar
1/2 cup milk
Some of my 5-star photos, obviously.
This is what peanut butter + butter  looks like. Uhhh... no words necessary.
So, when you add your eggs, crack them in a separate bowl first in case they are bloody. Yes, gross, but you want to avoid this problem!
Alternate the cake mix with the water. Start with cake mix first, because you can always add more water.
When you're ready to frost your cake, put four pieces of parchment paper under it, to avoid getting frosting on your plate. 
Yum. I thought about putting some PB cups in the middle layer too, but didn't in case it would be lopsided. I'm not a risk taker in the world of cake.
You can tell I'm just beginning to pipe, no? Still looked good... as I've said before... amatuer baking is my genre

What ya do:
1. Put a piece of gum in your mouth so you don't eat the entire batch
2. Preheat oven to 325 degrees. Line bottoms of two 9 inch round pans with parchment paper and cooking spray
3. Combine 1/2 cup PB and 1/2 cup butter. Cream until light, fluffy and til you want to eat it plain... then you're ready for the eggs. Add one at a time (mix after each!!)
4. Add the cake mix alternately with water
5. Original directions call for baking 25 minutes. It takes my oven more like 40. Make sure the cake springs back if you lightly pat the top OR a toothpick comes out clean from the center.
6. Let cakes cool IN the pan for 10 minutes. Transfer onto wire racks and cool completely.
7. To make frosting, combine the PB with butter and cream together (remember, light and fluffy!) Add ALL of the confectioner's sugar and begin to add in milk once your mixer says "screw you, this frosting is too thick." It should be smooth enough to spread on a cake-- then it's done! 
8. Add any additions: I pipe it and crumble PB cups on it. Yumm-o!!

Again, very peanut buttery, but again, very good. Rich and moist but not overly sweet. I can't wait to see the look on his face after the first bite!

Update: Chuck LOVED this cake...and I did too. He left me these pieces. Not the best picture but you get the idea.

Now that I'm baking a lot I'm thinking of different combos. This would also be a delicious frosting for the Kentucky Jam Cake.

Anyway, time to go. Enjoy!!

1 comment:

ann low said...

Peanut butter is my husband favorite. Must bookmark this recipe for his birthday in a few months' time.