My husband's birthday was yesterday and I made him this very delicious chocolate cake with peanut butter icing! This cake is so delicious and it's not too sweet. I made two 9 inch cakes and put icing in the middle, then some mashed up Reese's miniatures cups, then more icing, then the second cake. Then I iced the whole thing and sprinkled more mashed up Reese's miniatures cups on top!
I used the Duncan Hines Super Moist Devil's Food Chocolate cake, and it's so moist and so yummy!
Here are two photos of the cake after I was done decorating it!
The recipe for the Peanut Butter icing is:
10 ounces of cream cheese, at room temperature (you could possibly change it out for fat free or low fat cream cheese if you wanted too)
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners sugar, sifted (I didn't sift mine and it came out fine)
2/3 cup smooth peanut butter, preferably a commercial brand (because the oil doesn't separate out)
(I used a little over 2/3 cup of Jif)
1) In a large bowl with an electric mixer, or in a big mixer like I use for mixing everything, beat the cream cheese and butter until light and fluffy. Gradually add in the confectioners 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, 3 to 4 minutes.
2) Add the peanut butter and beat until thoroughly blended.
I got the recipe for the icing from
Smitten Kitchen. Click
HERE for the full recipe. It includes directions to make the cake from scratch and to put a chocolate-peanut butter glaze on top if you wish.
I don't like shortening, so this icing was awesome! I even found a recipe for peanut butter, Butter cream icing, but it included shorting. Click
here if you'd like that recipe.
I can't really cook, but boy, when I put my mind to it, I can bake!!!
