The Infamous Reese cake

Okay lets talk about my famous Reese Cake the people love to call it. By people I mean my husband and friends as it has been my special occasion staple over the years. I discovered this recipe in college one year scrambling around trying to make my husband (then boyfriend) a 20th birthday cake. I came across a recipe for *"The Ultimate Chocolate Layered Reese Peanut Butter Cup Birthday Cake". The original recipe calls for a 4 layer cake but I'm a two layer type of girl so as you'll see instead of cutting the cake into 4ths I simply cut them in-half.

*If you have a Reese lover on your hands you wont wanna skip this recipe.

Cake:

Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

Icing:

4 packs of softened cream cheese (8oz)

2 sticks butter soften

16 oz bag powdered sugar (about half)

Also:

1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour for easier cutting)

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I always use about half the bag. Refrigerate for a good hour before frosting.

3. Turn cakes over onto wax paper and with a large serrated knife cut each cake in half width wise to form 2 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top (add as much or as little onto your layer). Next spread a generous amount of cream cheese frosting over that. (I found that placing the peanut butter topped cake layer in the fridge for 30mins helps slightly in keep the peanut buttter and cream cheese form completely mixing.) Place the other cake layer on top and finish icing with cream cheese mixture. Top with halved Reeses Peanut Butter Cup Minis. I keep the cake in the fridge until it's ready for serving. I love my cake cold but doing this also makes it MUCH easier to cut into slices. 

Now go FEED that sweet tooth!

*Original 4 layered recipe HERE!