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Reese's Peanut Butter Cake

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Submitted by sharona

YIELD

1 cake

PREP

25 min

COOK

45 min

READY

2 hrs

Ingredients

¾ 177
¾ 177
CUP ML PEANUT BUTTER
creamy
2 473
CUPS ML BROWN SUGAR
packed *
3 3
LARGE LARGE EGGS
2 473
1 15
TABLESPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
0

Peanut Butter Filling *
1 237
CUP ML CREAM CHEESE
softened
½ 118
CUP ML PEANUT BUTTER
creamy
0

Chocolate Glaze *
½ 118
CUP ML WATER
4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
½ 118
CUP ML COCOA POWDER
sifted
1 237
CUP ML POWDERED SUGAR
unsifted
1 5
TEASPOON ML VANILLA EXTRACT

Directions

In large mixing bowl, cream butter and peanut butter until light and fluffy.

Add brown sugar.

Mix to blend.

Add eggs, one at a time, mixing well after each addition.

In small bowl, combine flour, baking powder and salt.

Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.

Add vanilla.

Pour batter into 2 well-greased and floured 9 inch cake pans.

Bake in preheated 350℉ (180℃) oven until cake tests done, about 45 minutes.

Cool on wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water.

Spread glaze over cake while glaze is warm.

As glaze cools, it will thicken.

PEANUT BUTTER FILLING:

Cream ingredients together until light and fluffy.

CHOCOLATE GLAZE:

Place water and butter in small saucepan.

Bring to a boil.

Add cocoa, sugar and vanilla to water mixture.

Mix until smooth.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 1541 66% from fat
 % Daily Value *
Total Fat 114g 175%
Saturated Fat 53g 265%
Trans Fat 0g
Cholesterol 349mg 116%
Sodium 927mg 39%
Total Carbohydrate 35g 35%
Dietary Fiber 10g 41%
Sugars g
Protein 81g
Vitamin A 50% Vitamin C 0%
Calcium 28% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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