Peanut Butter Cake
So I was asked by my boyfriend's mom to make her a birthday cake. She said to surprise her and this was the day right before the birthday. So after I ran around like a chicken without a head, I finally decided on making this peanut butter cake by hershey with the peanut butter/ marshmellow fluff frosting that Hershey's said should go with it.
To read about my frosting disaster and see more pictures, like the inside layer of the cake, please visit my blog.
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
HERSHEY'S Syrup
Chocolate curls(optional)
1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.
PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows2 cups
(1 pt.) cold whipping cream
1/2 teaspoon vanilla extract
Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.