No matter what their upcoming age will be, a child’s or adult’s birthday is just one of the many special events that occur in their lives where a celebration takes place. This is when the cake becomes the center of attention right alongside the person to whom the event is actually intended for! In choosing the cake to make, here’s where the tricky part can come in. How do you try to find a cake that reflects their individual personality? I suggest looking for ideas that surround their favorite food, hobby, sport or even their profession. If you know what their favorite candy is, then you have an overload of ideas to choose from.
When deciding what kind of cake to make for my son Nick’s birthday, I googled Reese’s peanut butter cakes. Then the fun began as I scoured a variety of websites and spent endless hours reading the recipes that looked appealing. Trust me – to take the time is worth it! I finally decided to give this particular recipe a try because it looked so delicious, seemed simple enough, and it did contain one of my son’s favorite candy bars, Reese’s peanut butter cups. The cost also looked to be less expensive than a store bought cake, and it was!
In no time at all I had this cake put together and I couldn’t wait to see everyone’s reaction to its taste! Would this be the best birthday cake ever, or a total flop? Everyone loved it! The cakes peanut butter topping is so deliciously rich in flavor that you will need to serve up smaller portions with a nice serving of vanilla ice cream, and be prepared for those who might ask you for that glass of milk to finish it off!
Ingredients:
- 1 box chocolate cake mix, (mix as directed on box – a moist cake mix works best)
- 8 ounces cream cheese (at room temperature)
- 14 ounces of sweetened condensed milk
- 1 cup peanut butter (use creamy)
- 12 ounces of cool whip
- 12 ounces of hot fudge (I prefer Mrs. Richardson’s)
- 8 Reese’s peanut butter cups (chopped into bite size bits), or miniature cups chopped up.
Instructions:
Prepare and bake your chocolate cake following instructions on the cake mix box. I make a 13×9 cake pan size.
When the cake is done cooking, take it out of the oven and poke the cake all over with a fork. Be sure to make the holes large enough so that the fudge goes down inside the cake.
Microwave your hot fudge and pour ¾ of the jar on top of the cake so it will soak in. Let it set.
Combine cream cheese and sweetened condensed milk in a large bowl and beat until smooth using a mixer. Add peanut butter and continue mixing until thoroughly blended together. Add half of the cool whip and continue mixing until smooth.
Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool, about an hour.
Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the chopped up Reese’s peanut butter cups over the top.
Store this cake covered in the refrigerator.
ENJOY! From: “In the Kitchen with Sheryl”
