Sunday, February 28, 2010

Peanut Butter Cup Cake: Heart Attack Version

Oh dear. Must I revel in my peanut butter joy by myself? I can hardly stand it...I thought I would share. This is the empitomy of Choco-Peanut butter combinations. Just keep reading, and I think that you will agree.
First of all, I had a little help. I employed Jared to cut multiple bags of peanut butter cups. Yes, multiple. Yes, it's only one cake. You have to realize something, this is probably the worst thing that you will ever eat in your life. However, it is soo worth it. SO worth it!

This is the bowl of peanut butter cups just for the outside of the cake...haha...yes there are actually two MORE cups inside the actual cake itself.

Next, a picture of the most delcious, sweet, and fantastic peanut butter icing ever. Oh dear, I saved about a cup just for me. And yes, I did pipe it into my mouth. And yes, I did enjoy it ever so much.

Peanut Butter Cup Cake:Heart Attack Version
For the Cake:
  • 1 Pillsbury Devil's Food Cake Mix
  • 4 eggs
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 small package instant chocolate pudding packet (jello brand)
  • 1 cup sour cream
  • 4 cups chopped mini peanut butter cups (plus 8 non chopped)
  • Fabulous Peanut Butter Icing (recipe as follows)
  • Melting Chocolate

For the Fabulous Peanut Butter Icing

  • 2 sticks softened butter
  • 6-8 cups powdered sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1/2-3/4 cup peanut butter (depending on your desired level of peanut butter-ness)

With electric mixer, combine butter, milk, vanilla and 4 cups of the powdered sugar for 3-5 minutes until very creamy with. Add one cup of powdered sugar at a time, mixing well after each addition. Finally, beat in peanut butter.


1. Preheat the oven to 350*F.

2. Combine the cake mix, eggs, oil, water, pudding packet, and sour cream. Beat on medium speed for two minutes. It will be very thick!

3. Fold in the chopped peanut butter cups. Scoop into two greased 9-inch pans.

4. Bake for 40-45 minutes or until toothpick inserted comes out clean.

5. Invert onto flat surface. Let cool for one hour.

6. With one layer top down. Ice the top of the cake with peanut butter icing.

7. Top with second layer (top up). Ice top and sides of cake.

8. Press two cups of peanut butter cups around the sides of the cake. Use the rest on the top middle of the cake.

9. With end cut off of a ziploc bag, pipe icing around the top outside of the cake. Top the icing mounds with the uncut peanut butter cups.

10. Melt chocolate in a ziploc bag, snip end and drizzle the cake with chocolate.

11. Serve!!!! (Watch everyone WILL get compliments. People WILL think you are amazing..I'm just telling you this to be ready...prepare yourself!!)


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