10 (.09-ounce) Reeses peanut butter cups candies
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
3 eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Chocolate Peanut Butter Frosting
1/4 cup chopped roasted peanuts (optional)
Freeze peanut butter cup candies. ****I like to cut up the candy
and put it in a container before freezing.
Cream peanut butter and butter in a large mixing bowl.
Gradually add sugars, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour,, baking powder, and salt;
add to cream mixture, alternately with milk,
beginning and ending with flour mixture.
Mix after each addition.
Coarsely chop frozen candies, and fold into batter.
Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
Bake at 350 degrees for 55 minutes to 1 hour, or
until wooden pick inserted in center of comes out clean.
Let cool in pan on a wire rack.
(Cake may sink slightly in center.)
Spread frosting over top of cake.
Sprinkle with nuts. Yield: 15 servings.
CHOCOLATE-PEANUT BUTTER FROSTING
1 (6-ounce) package semi-sweet chocolate
morsels.
1 1/3 cups creamy peanut butter
1/2 cup butter or margarine, softened
1/2 cup sifted powdered sugar
Melt chocolate morsels in top of double boiler over hot water;
set aside.
Combine peanut butter and remaining ingredients in a mixing
bowl; beat at medium speed of an electric mixer until smooth.
Add melted chocolate to peanut butter mixture; beat until smooth.
Chill 30 minutes or until of spreading consistency.
Yield: 2 1/2 cups
Note:can use sprinkled multi colored non-pareils, colored
jimmies, or any other toppings you would prefer.
can also used (2) 8 or 9 inch round pans, or (1) 12 inch
round pan. Let cool 10 minutes, take out of pan, and let cool
before spreading frosting
Posted by Karen
Back to Desserts
Back to Main Page
