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.
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Chocolate Peanut Butter Cup Cake
Ingredients
Scale
1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
Instructions
- Preheat oven to 350 degrees. Coat two 8-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
- In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
- Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
- Cool cakes completely.
- Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
- Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
- Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.
Nutrition
- Serving Size: 1/14th
- Calories: 582
- Sugar: 36g
- Sodium: 230mg
- Fat: 41g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 64mg
Anonymous says
That’s funny – I saw this on her site as well and almost made it for Reeve today! It’s looks so yummy.
We had steak today as well. Seems like the appropriate manly, man meal to say “Thanks for being a great father!”
Hope you’re doing well – we miss you guys!
Steph