Chocolate Peanut Butter Cup Cake

By

BLUE
RIBBON CHOCOLATE CAKE
Winning Recipes
4th Place
Sharon Hastings
Southern Lancaster County Fair-Lancaster County

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Ingredients

  • 3 cups sugar
  • 1/2 teaspoon salt
  • 2 2/3 cups cake flour
  • 3 large eggs
  • 3/4 cup dark cocoa
  • 1 cup PA Preferred Buttermilk
  • 1/3 cup cocoa
  • 1/2 cup sour cream
  • 2 1/2 teaspoons vanilla
  • 3/4 cup vegetable oil
  • 2 1/4 teaspoons baking powder
  • 1 1/2 cups boiling water
  • 2 1/4 teaspoons baking soda
  • Peanut Butter Cup Filling
  • 1/2 cup creamy peanut butter
  • 1/4 cup PA Preferred whole milk
  • 1 cup softened butter
  • One 1.5 ounce package peanut butter cups
  • 2 cups confectioner’s sugar
  • Peanut Butter Frosting
  • 1/4 cup softened butter
  • 3 1/2 cups confectioner’s sugar
  • 3/4 cup shortening
  • 1/2 cup creamy peanut butter
  • 1/2 cup cocoa
  • 1/4 cup PA Preferred whole milk

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Place all dry ingredients in a large mixing bowl; mix to combine. In a medium bowl, place eggs, buttermilk, sour cream, oil, and vanilla. Stir well with a wire whisk. Add wet mixture to dry mixture and beat for 2 minutes. Add boiling water and mix well by hand. Divide batter evenly between the 2 prepared pans. Bake for 20–30 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool on wire racks.

Peanut Butter Cup Filling
Beat all ingredients (except peanut butter cups) in a small bowl until creamy.
Divide in half. To one half of the filling, added chopped peanut butter cups.
Reserve 2 peanut butter cups for garnishing.

Peanut Butter Frosting
Place all frosting ingredients into a large bowl. Beat until smooth. If needed, add
extra who
le
milk for sp
reading consistency.
Assembly
To assemble, place one cake layer on a cardboard plate. Spread Peanut Butter Cup Filling (with chopped peanut butter cups) on the bottom layer. Place the second layer on top of the filling. Top the cake with the Peanut Butter Cup Filling (without peanut butter cups), reserving approximately ¼ cup of the filling for garnishing. Frost the sides of the cake with the Peanut Butter Frosting, smoothing the sides as you go. With a decorator tool, using a flower tip and the Peanut Butter Frosting, decorate entire top of cake with flowers. Using the same decorator tool, flower tip, and reserved Peanut Butter Filling, put 5–6 flowers as desired on the top of the cake center. Place a whole peanut butter cup in the middle; cut another peanut butter cup into 4 pieces and garnish around the whole
peanut butter cup.

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