Last week was my friend, Laina’s birthday. You remember Laina…she’s the one we did the vintage toy baby shower for back in October. She had her twin boys and everyone is doing great. She’s doing well adjusting to having three small babies around. She’s pretty amazing.
Anyway, she doesn’t care about birthdays (which is totally weird) and her sweet MIL (who usually babysits) had a little health scare. So instead of a fancy dinner out, we did a fun dinner in with take-out. Now like any normal human being, Laina likes chocolate and peanut butter. And she likes them together. But she doesn’t love cake. So I decided to make her a nice non-cake dessert. I decided to make these amazing looking PB Brownie cupcake things I’d found on Pinterest. But the first batch didn’t turn out; and neither did the second. So I made an executive decision and decided Laina was getting cake and she was going to like it. Again, on Pinterest, I found the picture of a beautiful choco PB cake with chopped PB cups all over the outside. But I couldn’t find a recipe anywhere, so I decided to come up with my own. First I used the same recipe I tested for Baby H’s birthday cake since it was absolutely wonderful. That recipe comes with a chocolate buttercream icing that is equally wonderful, but obviously wouldn’t do for this cake. So I googled PB buttercream recipes and came across this one from Martha Stewart. I didn’t love it–so I tweaked it a bit. And this is the masterpiece I came up with:
And here are the recipes I used:
Cake: Baked Bree’s Amazing Chocolate Cake (it divided perfectly between three 6-in round cake pans – 2 cups each)
Peanut Butter Buttercream Frosting
1 cup peanut butter
1 cup butter, softened (I used salted butter)
2 1/4 cup powdered sugar
1 tsp vanilla extract
pinch of salt
Bag of miniature Peanut Butter cups, chopped
I made the cake according to Baked Bree‘s instructions, dividing between three 6-inch rounds. Then I combined all the frosting ingredients in a mixer and blended until smooth. I assembled the cake with PB frosting between each layer. Between the top two layers, I also added some chopped PB cups. Then I put chopped PB cups all over the entire iced cake. Oh.My.Delcious.Wonderfulness. None of us were able to finish our piece–first of all because it was massive, but also because it was so rich. I give this recipe an A++. And I love Baked Bree’s cake–it’s dense and moist and delicious. I’m gonna have to try some more of her stuff.