REESES CUP CAKE RECIPE RECIPES

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REESE'S CAKE RECIPE - SOUTHERN LIVING



Reese's Cake Recipe - Southern Living image

This incredible addition to our family of Bundt cakes will have family and friends anxious for that first bite. Centered by a peanut butter-cream cheese filling, this super moist chocolate cake is then dressed with two flavorful glazes.

Provided by Sheri Castle

Categories     Cakes

Total Time 3 hours 40 minutes

Cook Time 3 hours 5 minutes

Yield Makes 1 cake

Number Of Ingredients 22

1/2 cup creamy peanut butter (not all-natural)
4 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1 large egg, beaten
Unsweetened cocoa powder, for dusting
1 cup sour cream
1/2 cup vegetable oil
1/2 cup whole milk
1 teaspoon vanilla extract
4 large eggs
1 (15.25-oz.) box chocolate cake mix
1 (3.9-oz.) box instant chocolate pudding mix
1 cup cup chopped Reese's Peanut Butter Cups
2 tablespoons creamy peanut butter (not all-natural)
2 tablespoons heavy whipping cream
1/2 cup powdered sugar, sifted
1 cup semisweet chocolate morsels
1/2 cup heavy whipping cream
1/4 cup creamy peanut butter (not all-natural)
1 tablespoon light corn syrup
Chopped Reese's Peanut Butter Cups

Steps:

  • Prepare Peanut Butter Filling: Beat peanut butter and cream cheese on medium-high speed with an electric mixer until smooth and creamy. Beat in sugar until well blended. Beat in cream and egg until smooth.
  • Prepare Cake: Preheat oven to 350°F. Grease (with shortening) a 10-inch (14-cup) Bundt pan and dust with cocoa powder, tapping out excess. Combine sour cream, oil, milk, vanilla, and eggs in a large bowl; beat on low speed with an electric mixer until smooth. Add cake mix and pudding mix (do not add additional ingredients that are called for on the package for the cake and pudding mixes); beat on medium speed for 2 minutes. Fold in peanut butter cups. Pour half of batter into prepared pan. Spoon peanut butter filling evenly onto center of batter. (Do not let filling touch the sides of pan.) Pour remaining batter over filling. Tap pan gently on counter to remove air bubbles.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack; cool completely, about 1 hour.
  • Prepare Peanut Butter Glaze: Whisk together peanut butter and milk in a small bowl until smooth; whisk in powdered sugar until blended. Spoon glaze over cake. Refrigerate uncovered until glaze is set, about 15 minutes.
  • Prepare Chocolate Glaze: Place chocolate morsels in a small bowl. Bring cream, peanut butter, and corn syrup to a simmer in a small saucepan over medium heat, stirring constantly. Pour over chocolate morsels; let stand 2 minutes. Whisk until smooth. Spoon over cake and Peanut Butter Glaze. Refrigerate uncovered 10 minutes or until glaze is almost set. Garnish with chopped peanut butter cups.

PEANUT BUTTER AND CHOCOLATE CAKE II RECIPE | ALLRECIPES



Peanut Butter and Chocolate Cake II Recipe | Allrecipes image

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Provided by BRENDABOWEN

Categories     Sheet Cake

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
  • In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Nutrition Facts : Calories 718.3 calories, CarbohydrateContent 93.1 g, CholesterolContent 31.7 mg, FatContent 36.7 g, FiberContent 3 g, ProteinContent 10.1 g, SaturatedFatContent 7.1 g, SodiumContent 445.9 mg, SugarContent 72.5 g

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