Induce a sugar coma with this Reese’s Peanut Butter Cup Cake
January 9, 2009 at 8:03 am by Leslie Green
Another of my P.M.S. creations — even though I made it for my hubby’s b-day — this cake was so incredibly rich, even I couldn’t eat a whole piece. Now that’s rare.
I have this thing that I can’t eat anything sweet without a HUGE glass of milk, and even with the milk I couldn’t muster up the energy to eat the whole thing. So what I am trying to tell you is cut the cake in really small pieces so nothing goes to waste. Or waist, I guess.
Another tip: Chop the Reese’s before you put them in the middle of the cake. I loved the idea of them being whole, but it made it difficult to slice the cake.
In need of a sugar coma? Go ahead and make this cake!
Recipe after the jump:
The frosting separates easily, so pop the cake in the fridgee after you frost it, until about 1/2 hour before serving.
One of my acquaintances, Grace, shared with me the trick of adding Dream Whip and pudding mix to store-bought cake mixes. She bakes cakes on the side and told me she does it with all of her cakes. It makes them more moist, dense and takes that “boxed” taste away, so much better than just a boxed mix made per the directions on the box.
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