Friday, February 17, 2012

Fat Friday: Best Ever Chocolate Cake with Peanut Butter Cups!

I originally posted this with Heath bars, but made it for my 7 year old's birthday with pb cups because she loves them! It was just as delicious as the first time!

cake recipe from: Kevin and Amanda
  • 1 box Devil's Food cake mix
  • 1 small pkg Jello instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups mini chocolate chips

Preheat oven to 350 F.
In large bowl, mix together everything except for chocolate chips. The batter will be thick.
Stir in chocolate chips.
Pour batter into two 9-inch cake pans. (You could use whatever cake pan you choose. Just follow cooking time and temperature on the back of the Devil's Food box and add about 10 additional minutes to whatever the original cooking time requires.) Make sure to do the toothpick test to check if it is done or not. It usually takes about 45 minutes for two 9-inch cake pans.

After cake is baked, let cool completely. I usually plop the two cakes onto a wire rack and stick them in the freezer. It is so much easier to cut them when they are a little frozen and they don't crumble as much. Once cakes have cooled completely (or are slightly frozen if doing my method) cut in half width wise so you have 4 equal circles.

While cake is cooling prepare the frosting.

  • 2/3 cup milk
  • 2 tsp vanilla
  • 1/2 cup chocolate syrup
  • 2 Tbsp boiling water
  • 8 cups powdered sugar
  • 1 cup cocoa
  • 1 cup butter
Mix milk, vanilla, chocolate syrup together
In a large separate bowl, beat softened butter, powdered sugar, and cocoa together.
Slowly add in wet ingredients until you reach desired consistency.
Beat an additional 5 minutes to get a fluffy consistency.

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