Peanut Butter Cup Cake
I wanted to make a special cake for a friends birthday, and as you know I love using candy in my cakes and cupcakes. I decided to try using Reese's Miniature Peanut Butter Cups, and it was a hit! This is my first cake using two mixes, it makes a larger and more "professional" looking cake. I was not able to take a photo the day I made it and it cracked a bit in the fridge overnight.
I am also a fan of using cake mixes and jazzing them up. My late Aunt Jerry used to make cakes for weddings, including the one for my wedding and she always used a cake mix. I figure if it is good enough for her, it is good enough for me!
2 cake mixes I prefer Duncan Heinz as did Aunt Jerry
1 quart heavy whipping cream
2 to 3 tbl Vanilla
sugar to taste
Small individual Reese's Peanut Butter Cups, packaging removed, you will need about 25
Combine both cake mixes and add ingredients as directed, bake until a toothpick comes out clean, set the cakes aside to cool (I have 9 inch cake pans they it filled them right up)
Place your whipping cream in a (preferably cold bowl), and add sugar and vanilla. Whip until medium to hard peaks form. Taste for sweetness, add more sugar or vanilla if needed.
If any doming occurred on the cakes trim it off so they are evenly flat across the top. Save the trimmings, I will tell you about that in a later post.
Frost as normal and arrange peanut butter cups on the top, I also chopped up some extra cups for the middle.