He turned 24, can't you tell by the candles?! LOL!
I mixed together 2 cake recipes, one for the cake, one for the icing, to get this cake. It was really delicious. I have to say it was one of the better cakes I've had in quite some time.
The cake recipe (from Wilton.com)
Ingredients:
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups Sugar
3 eggs
1 teaspoon Pure Vanilla Extract
1 1/2 cups Milk
3 ounces unsweetened chocolate melted
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups Sugar
3 eggs
1 teaspoon Pure Vanilla Extract
1 1/2 cups Milk
3 ounces unsweetened chocolate melted
Makes: Serves 6 cups of batter.
instructions:
Preheat oven to 350°F.
Combine flour, baking powder, soda and salt.
Cream butter and sugar together until light in texture.
Add eggs and vanilla to creamed mixture. Beat thoroughly.
Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Wilton Cake Release or generously grease pans with solid vegetable shortening and flour, or use Wilton Cake Release Pour batter into pans.
Bake for 35-40 minutes or until top springs back when touched lightly in center.
Preheat oven to 350°F.
Combine flour, baking powder, soda and salt.
Cream butter and sugar together until light in texture.
Add eggs and vanilla to creamed mixture. Beat thoroughly.
Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Wilton Cake Release or generously grease pans with solid vegetable shortening and flour, or use Wilton Cake Release Pour batter into pans.
Bake for 35-40 minutes or until top springs back when touched lightly in center.
The Peanut Butter Icing (from Kraft.com-had a cake recipe with it (chocolate cluster-Peanut butter cake), but I only used the icing)
*I doubled the icing because I cut the layers in half to make 4 layers*
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1/2 cup peanut butter
1-1/2 cups thawed COOL WHIP Whipped Topping
POUR milk into medium bowl. Add pudding mix. Beat 2 min. or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.
PLACE one of the cake layers on cake platter; spread with 1 cup pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake.
ADD chopped Reece's Peanut butter cups to the top
No comments:
Post a Comment