Recipes...PEANUT BUTTER EXPLOSION CHOCOLATE CAKE
ingredients
2 chocolate cake mixes
1 bag of the Reese's Mini Peanut Butter Cups
1 batch first-class Honey Peanut Butter Frosting
1 batch dark Chocolate Buttercream Frosting
7-eight Reese's miniature Peanut Butter Cups
instructions
Preheat oven to 350 ranges. Grease and flour 2 - 10x2 inch round cake pans.
blend up the 2 cake mixes following the package deal directions. Stir in the bag of mini Reese's. Pour the batter lightly into the organized pans. place the cake pans in the oven and bake for 28 mins, or till a toothpick or knife inserted in the center comes out with only a few crumbs on it.
take away from the oven and permit cool within the pan for 15 minutes. turn the cake out onto a twine rack to chill absolutely.
After each layer has cooled completely, reduce every one in 1/2.
Reserve 1/four cup of the peanut butter frosting for later. Divide the frosting flippantly into three bowls.
location one cake layer on a plate and cowl it with one bowl of frosting. Repeat with the relaxation of the cake layers and frosting.
cover the outdoor and top of the cake with the chocolate frosting. (I used a a laugh frosting comb device on the perimeters, however fork prongs would work too.)
Use the reserved peanut butter frosting to pipe a few swirls on top and accent with the extra peanut butter cups. keep in a sealed container at the counter.
Notes
*make certain your cake pan is 2 inches tall, so the batter does not overflow into your oven.
2 chocolate cake mixes
1 batch first-class Honey Peanut Butter Frosting
Baca Juga
7-eight Reese's miniature Peanut Butter Cups
instructions
Preheat oven to 350 ranges. Grease and flour 2 - 10x2 inch round cake pans.
blend up the 2 cake mixes following the package deal directions. Stir in the bag of mini Reese's. Pour the batter lightly into the organized pans. place the cake pans in the oven and bake for 28 mins, or till a toothpick or knife inserted in the center comes out with only a few crumbs on it.
After each layer has cooled completely, reduce every one in 1/2.
Reserve 1/four cup of the peanut butter frosting for later. Divide the frosting flippantly into three bowls.
location one cake layer on a plate and cowl it with one bowl of frosting. Repeat with the relaxation of the cake layers and frosting.
cover the outdoor and top of the cake with the chocolate frosting. (I used a a laugh frosting comb device on the perimeters, however fork prongs would work too.)
Use the reserved peanut butter frosting to pipe a few swirls on top and accent with the extra peanut butter cups. keep in a sealed container at the counter.
Notes
*make certain your cake pan is 2 inches tall, so the batter does not overflow into your oven.
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