…a birthday surprise for my love <3
Before I reveal this recipe, it will make sense to understand how this relationship came to be. When I first moved to Chicago (back in May), my roommate and I decided to have a celebration party to show off our cute new apartment and invite as many people as we knew that lived in the city. And by that what I really mean, is that Sarah did all the inviting because let’s be honest, I didn’t know a damn soul in Chicago at the time. To welcome all of our guests, or shall I say, strangers, I decided to bake a smörgåsbord of desserts--are you surprised?
One by one, they started to arrive. The first hour was consumed with a mix of friendly faces and typical introductions. Desserts were passed and drinks were poured.As the hostess and new tenant, I was too busy cleaning up and making sure everything was under control to notice the handsome young man sitting on our living room couch. Sarah called my name and I came running. She said that this particular gentleman was looking for the “girl who made the delicious peanut butter chocolate things.”[Here’s the recipe for those ‘things.’]And all I could think was, Oh. My. God. I really hope he likes them.
So after another awkward introduction and a nervous laugh, he asked me if I had a full time job. I reluctantly responded yes, not sure what he was hinting at. He then said, “Oh that’s too bad, because if not, I would pay you to bake for me all the time.” The best part about it was that my new friend Adam was sitting across the room and chimed in, “Hah, like she hasn’t heard that before!”
For the Peanut Butter Cake:
(Recipe by The Cake Mix Doctor)
Solid vegetable shortening, for greasing the pans
Flour, for dusting the pans
18.25 ounces plain yellow cake mix (1 package)
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
(Recipe by Guilty Kitchen)
1 block cream cheese (8 ounces), at room temperature
2 cups creamy peanut butter
1 cup powdered sugar, sifted
1 1/2 cup heavy whipping cream
1 tsp. vanilla1/2 tsp. salt
(Recipe by How Sweet it is)
1/2 cup butter, softened
1 block cream cheese (8 ounces), softened
1 tablespoon vanilla extract
4 cups powdered sugar
1/3 cup dark cocoa powder
1-2 tablespoons milk, if needed
For the Peanut Butter Cake:
(1) Place a rack in the center of the oven and preheat the oven to 350°
(2) Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour; Set the pans aside
(3) Place the cake mix, water, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds; then increase the mixer speed to medium and beat 2 minutes more (the batter should look well combined)
(4) Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula
(5) Place the pans in the oven, side by side and bake for 23 to 28 minutes, or until they spring back when lightly pressed with your finger
(6) Remove the pans from the oven and place them on a wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more...
Meanwhile, prepare the filling and the frosting….
(1) In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy
(2) Add the sugar, vanilla and salt and beat again
(3) Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks
(4) Fold the whipped cream into the peanut butter and continue until completely combined
(5) Refrigerate until needed
(1) In the bowl of an electric mixer, beat butter and cream cheese together until smooth; Add in vanilla
(2) With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix
(3) If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached. If it is too thin, add additional sugar gradually
(1) Slice Peanut Butter Cake(s) evenly in half lengthwise
(2) Spread Peanut Butter Mousse filling on the bottom of each layer and top with other half (Stack cakes if you made 2 small, instead of 1 large)
(3) Frost with Chocolate Cheesecake Buttercream and garnish with Peanut Butter Mousse and Reese’s Cups, if desired J