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Ingredients
- 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
- 1 tablespoon shortening (do not use butter, margarine, spread or oil)
- 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
- PEANUT BUTTER WHIPPED CREAM FROSTING (recipe follows)
- HERSHEY'S Syrup
- chocolate curls (optional)
- PEANUT BUTTER WHIPPED CREAM FROSTING
- 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
- 2/3 cup milk
- 3 cups miniature marshmallows
- 2 cups (1 pt.) cold whipping cream
- 1/2 teaspoon vanilla extract
Details
Preparation
Step 1
1 Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2 Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4 Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.
Frosting
Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.
Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING
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