Why you ask? Why would I go so far as to turn an innocent Chocolate cake into an inside out Reese’s Peanut Butter Cake? Good question…and I don’t know..lol! I finally mastered the exact duplicate and EPIC Peanut Butter flavor that by the grace of God, fills those amazing Reese’s PB Cups and I really just wanted to put it to good use! LOTS of good use!
~Right here >> COPYCAT REESE’S PEANUT BUTTER!
Like “smother an entire Chocolate cake with it and then some”… ‘good use’!
This cake is seriously one of the VERY best cakes I’ve ever had! And it couldn’t be any easier! You will totally feel like you’re sinking your lips into a warm, sweet, heavenly cloud of Reese’s Peanut Butter Cups in cake form! You have to try this…if for no other reason than to get a spoon and just eat the frosting…it’s life changing! 🙂
What you’ll need (this recipe will make TWO cakes like the one shown here. You can stack them and make a layer cake, or just have 2 cakes:
TWO 8″ pie pans..ROUND! Sprayed with non-stick spray.
An electric hand mixer..very helpful!
1 box of Chocolate cake mix…your fave
The Copycat Reese’s Peanut Butter Cup Frosting:
1-1lb jar of Creamy Peanut Butter
1-1/2 cups Powdered Sugar
a generous ‘pinch’ of IODIZED salt…yes, it HAS to be IODIZED!
Directions:
Bake up your cake into whatever size you like according to YOUR box instructions!
If you want to use up all of this Reese’s Frosting, I suggest baking the entire box into whatever shape cake/cakes you like, or 2-8″ round cakes!
While the cake is in the oven~ make the Copycat Reese’s Peanut Butter Cup ‘Frosting’ :
In a large bowl, mix the Peanut Butter, Powdered Sugar and Salt on medium speed until light in color and fluffy…
About 3-4 minutes at medium speed, worked for me!
If you want to store any leftover Frosting, keep it in a jar inside the fridge 🙂
Take the Cake out and let it cool…
Now..Frost it with that amazing Reese’s Frosting…
Slice into that inside out Reese’s Peanut Butter Cake…
Take that Oh-SOoo dreamy bite! ~Enjoy! 🙂
Normally I don’t like chocolate cake, but with that kind of frosting, heck yea!
My words exactly!
I love what I have seen so far.
Could you use a 9 x 13 pan instead of the two 8 inch pans? How would that affect the baking time? Thanks.
I make this, but, I make “pancakes” out of the cake mix then serve them with the frosting! Just cook the mix on a griddle the same way you do pancakes.My girls loved it when they were little, and still request chocolate pancakes on special occasions!
You would just follow the instructions on the cake box for a 9×13 cake.
I have to laugh at this. I almost replied the same thing. Soemthing to the effect of “It’s a boxed cake, follow the instructions?”
I don’t see why you couldn’t use a 9×13 pan. Just bake it according to the time on the back of the box and put however much frosting you want on it after it cools.
Is it 1
Is it 1/2 cup sugar or 1 1/2 cup?
for the frosting is it 1/2 cup of sugar, or 1 1/2 cup of powdered sugar ?
It’s 1 and 1/2 cups. 🙂
how do u make a smaller amount of iceing.
to make a smaller amount just reduce the ingredients by half.
Why would you want to?
made this for years ,,,family fav……
I would use Reese’s Peanut Butter instead of Jif.
YES~ I didn’t know about that at the time I made this, but definitely the better choice! 🙂
I have been making this for years, try adding some chopped nuts and peanut butter chips to the cake batter, really great, just drop on top of the cake mix before baking
I followed directions exactly for “frosting” and ended up with little peanut butter sugar balls that weren’t spreadable.
To much powdered sugar
I added a little bit of milk to make it spreadable. I figured the worst thing that could happen was I had to add more sugar if I made it too thin.
My mom was making chocolate cake with peanut butter frosting for us kids in the 60’s & 70’s. This is what we requested for our birthday cake. Her secret to the frosting was to add hot strong coffee in place of the liquid of your frosting mix. She would then add peanut butter little at a time.
I think I would add a tablespoon of coffee to the cake mix to enhance the flavor.
And maybe some vanilla to the frosting mix. It looks so yummy and can’t wait to make it!
YUM!
Made this today and the frosting is so dry it’s not spreadable. How can this be adjusted? I added a bit of almond milk and that didn’t help; just made it more crumbly.
I may have answered my own question … the sugar should be sifted before measuring. Anybody else run into this?
I made this tonight… Hm. Needs some tweaking. I added the vanilla as one commenter suggested, and sifted the sugar as another mentioned. Still more like spackle, did not ever approach what I’d call “creamy.” Had to add milk every couple of minutes just to keep it spreadable enough to get on the cake. I bet I added half a cup of milk by the time I was done. Tasted good, but this is certainly not the best looking cake I’ve ever made. Will probably cream some butter and peanut butter together the next time I try it, and add the sugar more slowly.
How is this Peanut butter Cake? No this is a Choc Cake with Peanut butter Icing. I was expecting a recipe where there was Peanut butter in the cake mix.
You’re correct.. it is in fact chocolate cake with peanut butter icing, you may however, missed the part where it’s called “Inside Out Cake” 🙂
I used a 1 kg. Jar of peanut butter instead of a 1lb. And its perfect
This has been my favorite Birthday cake since I was a kid…But Mom used Devil’s food cake mix…
Is it calling for 1 cup + 1/2 cup of powdered sugar or 1/2 cup?
Thanks,