Keep the Hubby At Home Cake

By chelyc13

Blue Ribbon Baking from a Redneck Kitchen

Ingredients

• CAKE:
• 1 cup veggie oil plus more for the pans
• 3 1/2 cups self rising flour, plus more for the pans
• 2 1/4 cups granulated sugar
• 4 large eggs
• 1/4 cup jif creamy peanut butter
• 1 1/2 teaspoons pure vanilla extract
• 1 cup well shaken buttermilk
• 1 1/2 cups coffee, at room temp
• 1 cup unsweetened cocoa powder
• FROSTING:
• 1 (8oz) pkg cream cheese, at room temp
• 3/4 cup confectioner's sugar
• 1 1/4 cups creamy peanut butter
• 1 cup chopped pecans
• 12 oz frozen nondairy whipped topping, thawed
• 2 1/2 cups chopped Reese's peanut butter cups
• Chocolate syrup, for garnish

Preparation

Step 1

Preheat the oven to 350. Grease and flour two 9 inch round pans.

Make the cake: using an electric mixer, combine the oil, granulated sugar, eggs, peanut butter, and vanilla extract and beat until combined. Then mix in the buttermilk and coffee. Gradually add the flour and cocoa powder and beat for 2 to 3 minutes on medium speed.

Pour the batter into the prepared pans and bake until a cake tester or toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool in the pans for 5 minutes before unmolding onto wire racks to cool completely.

Make the frosting using an electric mixer. Mix the cream cheese, confectioner's sugar, and peanut butter until smooth. Then add the chopped pecans, if using. Using a rubber spatula, fold in the whipped topping until smooth. Refrigerate the frosting until stiff, about 1 hour.

Spread the frosting on the cooled cake layers, stack the layers, and frost the sides. Top with the chopped Reese's Peanut butter cups and drizzle with chocolate syrup.