Reese's PB Cake

I made a Reese's PB Cake for something at church. There was so much cake, it was ridiculous. The recipe I used filled three 8" rounds plus 3 mini loaf pans. I had cake coming out my ears. It turned out ok. I am {almost} always disappointed with cake when I use box mixes to make my life a little easier instead of making the cake from scratch. This time was no exception. Rich liked it. Lol! I thought it was a bit too sweet. Don't worry though, I have my notes for next time. :)


Reese's Peanut Butter Cup Cake with Dark Chocolate-Peanut Butter Ganache


For the cake:

• 2 boxes (18 oz.) chocolate cake mix

• 2 cups Hellmann’s® or Best Foods® Real Mayonnaise

• 2 cups water

• 6 eggs

350 degrees for 25 minutes or until a toothpick comes out clean. I used three 8" rounds but had too much cake. You could probably cut it in half and be just fine.

(Ignore the 3 mini loaves. P.S. The weird looking round has a large peanut butter cup baked in.)

For the frosting: 

2 lbs powdered sugar

16 oz cream cheese

1 cup creamy peanut butter

milk (just enough to make it spreading consistency...maybe 2-3 tbsp)

For the ganache:

·  8 ounces bittersweet chocolate, coarsely chopped (I used Baker's semisweet 54%)

·  3 tablespoons smooth peanut butter

·  2 tablespoons light corn syrup

·  1/2 cup half-and-half

·  In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

·  Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Assemble the Cake

·  To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Sprinkle on 3 crushed mini Reese's peanut butter cups. Repeat with the next layer. 

Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Refrigerate the frosted cake for at least half an hour to set the frosting.

·  To decorate with the Chocolate–Peanut Butter Glaze, simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. 

Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate with halves of original-sized PB cups if you wish.