• Triple Peanut Butter & Chocolate Candy Cake

    by Juliana Walters on February 8, 2013

    I can’t get my mind off Valentine’s recipes so {Fit Recipe Friday} has been foiled once again!  I did weigh in on February 1st. and I will fill you in on that next week.  It’s not too bad.
    In my pursuit to come up with some Valentine’s recipes, I created this cake.  It is jam-packed with peanut butter and chocolate (probably one of the most cherished flavor combinations in North America). The cake is dense and moist, popping with peanut butter M&M’s. And the frosting keeps its shape while retaining that perfectly creamy yet compact consistency.  It almost seems perfect. Until you catch a glimpse of my sweet/silly attempt at turning this cake from ordinary wonderful to Valentine wonderful.  I tried to color the frosting pink.  But, ended up with a color coveted only by DIY housewives circa 1994.  I believe it is referred to as dusty rose. 

    Reflecting back on the styles of the 1990’s (the clear glass dinner table tops with brass legs, teal and dusty rose living room color schemes, Southwestern & Country themed furniture) it makes me wonder what my kids will look back on and laugh at me for. 

    “Oh mom, I can’t believe you had knotty alder kitchen cabinets, and that chocolate brown micro suede sofa what a laugh!”  “How could you stomach those earthy tones?” “Honestly, mushroom basket with true white trim to color your walls and highlight your windows?”  I picture them saying things like this when they are my age.
    Triple Peanut Butter & Chocolate Candy Cake
    -One 12.75 oz. box of Reese’s Puffs muffin mix (there is a separate packet of muffin topping included in this mix, I added it to the batter as my 3rd peanut butter component)
    - 2/3 c. water
    - 1/3 c. oil (I used grapeseed oil; you could use vegetable or canola oil in place of)
    -3 eggs
    -1 c. peanut butter M&M’s (I picked out, and only used, the red ones)
    Preheat oven to 350° F. In a large bowl combine muffin mix, water oil, and eggs.  Mix well (more than brownies but less than cake).  Line a 9”X13”X2” pan with foil backed parchment paper.  Pour batter in parchment lined pan. Spread out batter evenly.  Top with M&M’s and place in hot oven.  Bake for 25 to 35 minutes (until cake pulls away slightly from sides of pan).  Let cake cool completely (in pan) before frosting.
    For frosting:
    -1 c. peanut butter chips
    -1 c. white chocolate chips
    -2 Tbsp. butter
    -red food coloring (add enough to create a completely unnatural, ugly, dusty rose color)
    While cake is cooling place the peanut butter and white chocolate chips in a medium sized mixing bowl. Add the butter. Microwave on high for 30 seconds, stir.  Microwave on high for another 30 seconds and stir until all the chips are completely melted.  Add food coloring a few drops at a time, stirring between each addition, until desired color is reached.  When cake is completely cool pour the chocolate peanut butter mixture over the top.  Spread frosting evenly and refrigerate for a few minutes to set frosting.  Remove cake from fridge and then the pan.  Cut into squares and EAT!!!

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