Earlier this week I celebrated my 27th birthday with my family. 
My Grandma came to help us celebrate. We didn't do anything except for eating. For breakfast, we had Krispy Kreme donuts. Then for lunch, we went to Panera bread. I had one of my favorites Chicken Ceaser salad. I like it as it's not only tasty, but it's also not extremely heavy. Thank goodness too because later that evening we went to Chilli's for dinner. 

Then we came home to eat this luscious cake that I want to share with you and intended on baking. But I have to confess that cooking certain desserts can seldom be pretty intimidating. 
However, I am not too worried as Thanksgiving and Christmas are practically right around the corner. I'm confident that I will get some practice before they roll around. I'm determined to conquer the skill of baking. 

Moreover, to make this story short, my mom baked this incredible cake for me. My grandma and I helped by cutting up the Reese's and My sister, and I contributed to decorating it. The cake was excellent!!! 

 

The Reese's Peanut Butter Cup Cake 

INGREDIENTS:

2 C. sugar
1-3/4 C. all-purpose flour
3/4 C. HERSHEY’S Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla extract
1 C. boiling water
2 cans vanilla ready -to spread frosting or your favorite homemade vanilla frosting divided
Red and yellow food color
1-1/3 C. (8-oz. pkg.) REESE’S Minis Peanut Butter Cups divided
5 to 6 tsp. HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa

DIRECTIONS:

Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.

1. Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Combine the eggs, milk, oil and vanilla; beat on medium speed of mixer two minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

2. Bake for thirty to thirty-five minutes or until a wooden pick inserted in center comes out clean. Cool, ten minutes; remove from pans to wire rack. Cool, completely. Set out 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food coloring. 

3. Coarsely chop 1 cup mini peanut butter cups; set aside. Put the first cake layer on serving plate; frost top of the layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting the cake.

4. Combine cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off a tip of the bag about 1/4 inch from one corner. Draw leafless tree and branches onto the top of the cake by piping chocolate frosting in desired design. Place the remaining mini peanut butter cups as few remaining leaves on the tree and as leaves that have already fallen to the ground. 


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Published by Court's Cooking Blog