Monday, October 19, 2009
I got most of my inspiration from Annie's Eats but went with a different peanut butter frosting. I decided to take it up a notch and make Peanut Butter Cream Cheese Frosting. (When I told my sister, I think she started to drool :) )
Chocolate Peanut Butter Reese's Cake inspired by Annie's Eat's, cake from Baking: From My Home to Yours by Dorie Greenspan and Frosting from Sky High
For the cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder ( I used Hershey's)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, at room temp
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 tsp vanilla
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled ( I used Ghirradelli)
Preheat oven to 350 degrees F. Butter 2, 9 inch cake pans, line the bottoms with parchment paper and butter again. I used Pam with Flour here and it worked out perfect!
In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Place aside.
In the mixer bowl (using the paddle attachment), beat the butter on medium speed until creamy and soft. Add the sugar and beat for about 2 mins, until thoroughly combined with butter. Add the eggs and yolks one at a time, beating after each addition for about a minute. Make sure to scrape down the sides of the bowl as needed. Beat in vanilla. Reduce the mixer speed to low and add dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2. (Beginning and ending with the dry ingredients. Mix each addition only until blended . Scrape down the bowl and add the melted chocolate, folding in using a spatula.
Divide the batter between the cake pans.
Bake for 26-30 minutes. (Mine was actually ready in about 23 mins) The cake feels springy to the touch and starts to pull away from the sides. Transfer to wire racks to cool for about 10 minutes, then run a knife around the sides of the cake, pull off paper liners. Cool to room temperature.
Peanut Butter Cream Cheese Frosting from Sky High
10 ounces cream cheese, at room temp
1 stick unsalted butter, at room temp
4-5 cups powdered sugar, sifted
2/3 cups smooth peanut butter, preferably a commercial brand. ( I used Jif)
In a large bowl using the electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy for about 3-4 mins.
Add the peanut butter and beat until blended.
For decorating: I used Reese's Peanut Butter Cups, cut in halves and cut into pieces. Freeze about 30-45 mins prior to use.
Adding the halves to the top and bottom of the cake.
A view from the top during decorating
Add cut up pieces of the Reese's to the top of the cake
This picture isn't very good, but it was the last slice I had leftover. So since I don't like peanut butter, I didn't taste this cake. But everyone else seemed to love it! I guess it was a hit since I didn't have much leftover to take a picture with. Enjoy! Print This
This is a recipe my aunt passed on to me from Southern Living Magazine. So if you are interested go to Southern Living.
Just combine all the ingredients and mix!
Here is what the batter looks like...I might have licked the spatula once I was done :)
Everyone should definitely try this cake! The cake box came home empty...not even a crumb left :)Print This
My mom's soon to be husband was asking me the other day if I had ever made a Tres Leches Cake. When I stopped and thought about it, I realized I hadn;t. So I went home that night and searched a recipe, and found the perfect one to test out on Pioneer Women!
He has a tough week ahead of him as he starts radiation this week. So I thought this would help lift his spirits! I didnt get a chance to taste it so hopefully it turned out ok :)
Tres Leches Cake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar
Preheat oven to 350 degrees.Spray 9 x 13 inch pan liberally until coated.Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir very gently until combined.Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.Fold egg white mixture into other mixture very gently until just combined. Pour into prepared pan and spread to even out surface.Bake for 35 to 45 minutes or until toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.Allow the cake to absorb the milk mixture for 30 minutes. Look its all gone!Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Spread over the surface of the cake...
Add some decoration...