Reese's Chocolate Cake

Any true American loves peanut butter. Even those who are allergic to it love it, they just don't get to enjoy it. I've never met a single person who doesn't love the taste of that creamy, peanut buttery goodness.  And then there's chocolate. Is there anyone out there who doesn't, at the least, like chocolate? I think not. "I don't like chocolate," said no one, ever. It's my husband's birthday this week and at the family dinner, I was supposed to bring the dessert. My husband is one of those who loves his peanut butter and chocolate together. That being the case, I bring to you my favorite "made from scratch" chocolate cake that my mom has made for years and years and holds many memories with me. Along with it, a twist of peanut butter filling and frosting to make one of the richest, most filling, and delicious cakes you'll ever have!

The following is what you need:

Cinnamon Chocolate Cake:


Mix:
½ cup Buttermilk (or Milk)
1 tsp. Cinnamon
1 tsp. Baking Soda
2 Eggs

Boil:
1 cup Water
½ cup Butter
4 Tbsp. Cocoa
½ cup Shortening

2 cups flour
2 cups sugar

Mix everything together, "Mix," "Boil" and 2 cups of both flour and sugar. Pour into 2 greased 9" round pans. Bake at 350° for 18-20 minutes. It is very crucial to check it at 18 minutes as this is a cake you DO NOT want to over bake. It is meant to be dense and almost fudge like. You can also bake it at 400° in a 9x13 pan for 25-30 minutes if you'd rather, and just do the Peanut Butter Frosting.

BOIL

BAKE

Peanut Butter FILLING:

8oz semi-sweet chocolate, roughly chopped

8oz heavy cream

1/2 cup creamy peanut butter

1/2 cup Reese's peanut butter cups, roughly chopped

Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until it melts, then whisk in the peanut butter. Set aside 1/4 of the filling for the first layer of frosting (You don't have to do this, I skipped this step). Cool the other 3/4 completely, then gently stir in the chopped up peanut butter cups.

Peanut Butter FROSTING:

1/2 cup creamy peanut butter

1/2 cup butter, at room temperature (Important)

2 tsp vanilla extract

2 cups powdered sugar 

Cream together the butter and peanut butter until they are fully combined and kind of fluffy. Add the vanilla, then stir in the sugar. Be sure to check the consistency of the frosting while adding the powdered sugar. I ended up needing to add some extra heavy cream (milk would have worked fine) to the frosting because 2 cups of powdered sugar was a little much. 

ASSEMBLY:

Place one 9-inch round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second 9-inch round on top. Using the reserved filling, spread a thin layer on the outside of the cake (not necessary, but adds an extra fudge layer to the cake). Refrigerate until the fudge is set and firm to the touch (whether you use the fudge on the outside or not, make sure it firms and cools).

Slather the whole thing in the peanut butter frosting. Be sure not to let the cake crumble all over the place!  Decorate with peanut butter cups however you'd like. 

This dessert was an absolutely hit at my in laws place. It tasted absolutely delicious and could not have possibly gone better. 

This is where I got the peanut butter filling and frosting recipes from. My mom is who gave me the chocolate cake recipe. From what I understand, it was the one my paternal grandmother made when my dad was younger too.

http://sixoneseven.blogspot.com/2011/01/not-for-faint-of-heart.html