Last year for Father’s Day, my health was lousy and I wasn’t able to organize much for my wonderful hubby and father of my five kids. He was due for something special, especially since he spent much of the past two years being mother and father while I was sick. He got a gorgeous new camera as a present and a true man meal for dinner. Steak, homemade rolls, fresh green beans and this cake for dessert.
Put chocolate and peanut butter together in any form and he is in heaven so once I saw this on Bakerella’s site, I knew it was perfect for Father’s Day. I was intrigued by this recipe because it was based from a boxed mix but knew it would turn out more like from scratch due to the change of ingredients from normal. It was a very simple cake to make and was definitely more dense than a normal boxed cake would be. It is very delicious, but very rich so serve with a large cold glass of milk! The original recipe can be found on this site. The only changes I made was to use two 8″ pans instead of 9″, baked for 30 minutes and covered the cake with more peanut butter cups than the recipe calls for.