Reese's PEANUT BUTTER CUP Poke Cake
Reese's PEANUT BUTTER CUP Poke Cake
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Reese's Peanut Butter & Chocolate Cake (from a box mix)
Here's the recipe! Follow my video for instructions.
Cake Batter:
1 (4 ounce) bar German Chocolate
1/2 cup oil
1 1/2 cups milk
1 cup vanilla Greek Yogurt
1 teaspoon vanilla extract
3 eggs
1 box chocolate cake mix
Reese's Peanut Butter Buttercream Icing:
1/2 stick unsalted butter (room temperature)
1 cup Reese's Creamy Peanut Butter
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup milk
Chocolate Ganache
2 tablespoons milk chocolate chips
2 tablespoons unsalted butter
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Reese's Chocolate Peanut Butter Cake
Love Reese's?? Then this Reese's chocolate peanut butter cake recipe is for you! It's made with moist chocolate cake layers, creamy peanut butter frosting, and loads of Reese's peanut butter cups.
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Peanut Butter Poke Cake ❤ Valentines Day Dessert ❤ CHOCOLATE PEANUT BUTTER REESES CAKE
Peanut Butter Poke Cake
Ingredients
Chocolate cake mix plus ingredients to prepare the cake
3.4 oz vanilla instant pudding mix
2 cups cold milk
1 1/2 cups creamy peanut butter, divided
16 oz chocolate frosting
8 oz frozen whipped topping, thawed
12 Peanut Butter Cups unwrapped and roughly chopped
Directions
1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
2. Let the cake cool 15 minutes, then poke holes in the cake every 1/2 to 1 inch with the end of a wooden spoon.
3. Mix the pudding with the milk. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
4. Pour the pudding mixture over the cake, filling the holes as much as possible. Cover and chill the cake for at least 20 minutes.
5. Remove all foil from the frosting tub and microwave for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly.
6. Cover and chill cake for at least 1 hour.
7. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
8. Cover and chill until ready to serve.
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Music-
Reese's Peanut Butter Cup Poke Cake- with yoyomax12
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1 box chocolate cake mix, or one from scratch chocolate cake
(eggs, oil, water or milk called for on box mix)
8 oz happy cream cheese at room temperature
14 oz can sweetened condensed milk
1 cup creamy peanut butter
12 oz Cool Whip, divided
12 oz hot fudge (reserve a bit for drizzling at the end as garnish)
8 peanut butter cups quartered
Prepare cake mix according to package directions, bake as as soon as it comes out of the oven, poke holes all over it with a fork or the handle end of a wooden spoon.
Pour hot fudge over warm cake and spread out evenly.
Allow to cool completely.
Blend the cream cheese and the sweetened condensed milk together and then blend in the peanut butter.
Fold in half the Cool Whip.
Spread peanut butter mixture evenly over cake.
Spread remaining Cool Whip over peanut butter layer.
Sprinkle with peanut butter cup pieces and drizzle with more hot fudge or chocolate syrup.
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How to Make REESE'S CHOCOLATE PEANUT BUTTER CAKE
How to Make I The Best Cake Recipes
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Chocolate Peanut Butter Reese’s Cake is a moist chocolate cake with peanut butter frosting and buttercream frosting! Perfect for the Reese’s lover in your life!
HOMEMADE CHOCOLATE CAKE
If you’re looking for an amazing homemade chocolate cake that you can use as the base for so many different recipes, this cake recipe is it. It’s easy to make and I’ve never had it fail. It is sometimes hard to get homemade cakes that have the same texture as a cake mix…light, fluffy and moist. But this one has it. If you’re new to making homemade cakes, this is a chocolate cake recipe you should try!
Here are a few hints:
I love that this cake recipe uses all-purpose flour. No need for cake flour here!
Be sure to use unsweetened cocoa powder. We’ve used several different kinds with success. Dark chocolate, raw cacao powder and traditional unsweetened cocoa powder.
Use buttermilk. This is what helps the cake fluff up so nicely. We recommend buying buttermilk from the store, bu tif you don’t have buttermilk, simply add 1/2 tablespoon of white vinegar to the 1/2 cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work a substitute for buttermilk.
The batter will be thin.
PEANUT BUTTER FROSTING
This frosting is so easy to make and is delicious. It tastes like the center of a Reese’s cup. Mmm… Beat all of the ingredients together until the frosting is smooth. Natural peanut butter does not work well. We use regular creamy peanut butter. Add the heavy cream 1 tablespoon at a time until the frosting is the consistency you’d like.
Chocolate Layer Cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Peanut Butter Frosting:
1/2 cup butter (softened)
1 cup creamy peanut butter
3 tablespoon milk or heavy cream
2 cups powdered sugar
Chocolate Buttercream:
1 cup butter (softened)
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
4 tablespoons heavy cream
Instructions
Chocolate Cake:
Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.
Peanut Butter Frosting:
In a bowl, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy.
Chocolate Buttercream:
In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
Add in the salt and vanilla. Mix until incorporated.
With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
Beat for 1 minute on medium speed until smooth and creamy.
Assemble The Cake:
Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
Pipe flowers on top with the leftover Peanut Butter Frosting and/or decorate as desired with chopped Reese's Peanut Butter Cups.
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