Best Oatmeal Peanut Butter Cup Cake
Peanut Butter Candy Cake recipe
Yield
18 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
water
boiling |
|
| 1 | cup | oats, quick cooking |
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon | vanilla extract |
|
| 2 | large | eggs |
|
| 1 ½ | cups | all-purpose flour |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | baking powder |
|
| ¼ | teaspoon | cinnamon |
|
| ¼ | teaspoon | salt |
|
| miniature peanut butter cups | * | ||
| Frosting | |||
| 3 | tablespoons | butter |
|
| 3 | ounces | unsweetened chocolate |
|
| 3 | cups | powdered sugar |
|
| ¼ | teaspoon | salt |
|
| ½ | cup | milk |
|
| 1 | teaspoon | vanilla extract |
|
Directions
- Use 5 (6 ounce size) milk chocolate covered peanut butter cups.
Combine water and rolled oats; cool to room temp; set aside.
Cream together butter, brown sugar, sugar and vanilla; beat in eggs.
Blend in oatmeal mixture.
Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture.
Beat 1 minute on medium speed.
Pour batter into a greased and floured 13x9x2-inch pan.
Chop peanut butter cups and sprinkle on top of batter.
Do NOT stir. Bake at 350℉ (180℃) for 40 to 45 minutes or until cake tests done.
Let cake cool completely before frosting.
For Frosting.
Melt butter in small saucepan. Add chocolate and stir constantly over very low heat until melted.
Pour into small bowl.
Add remaining ingredients and beat until well blended.
Chill to spreading consistency, about 15 minutes.
Frost cake.
Comments
