Janet at The Empty Nest posted a recipe for a Reese's Peanut Butter Fudge Cake that looks delicious.
I made a gluten free version for Father's Day.
I started with two bags of Pamela's gluten free chocolate cake mix, made according to the package directions.
I poured the batter into a 10" x 15" x 2" baking dish (coated with nonstick spray).
I placed the dish into a preheated 350 F oven for about 5 to 10 minutes. That's when I remembered that I forgot to stir the peanut butter cups into the batter.
The original version called for chopping up the little bite-sized individually wrapped Reese's Peanut Butter Cups and mixing them into the batter.
I used the Reese's Mini Peanut Butter Cup candies that come in the bag so I didn't have to unwrap them or chop them. I can be kind of lazy sometimes.
So, back to the cake batter thats been in the oven for less then 10 minutes. I pulled the baking dish from the oven and sprinkled 2 bags of the mini peanut butter cups over the batter. Since the gluten free cake batter was very thin before placing in the oven, this worked out well. The batter had thickened in the oven just enough to keep the little mini peanut butter cups from sinking to the bottom, so they were well dispersed in the finished cake.
This size cake took 40 minutes to bake.
Using a stand mixer, I creamed 1/2 cup butter with 1/2 cup shortening. I mixed 1/4 cup cocoa powder with just enough hot water to make a thick paste, then beat it into the shortening/butter mixture. I added 1 teaspoon vanilla extract, 1 1/2 pounds powdered sugar and a little almond milk, alternately adding the sugar and milk a little at a time. Sorry, I didn't measure the almond milk (you could use regular milk, too). It was probably less than 1/3 cup; just enough to result in a nice creamy frosting.
After spreading the frosting over the cooled cake, I garnished the top with 1/2 bag chopped Reese's Mini Peanut Butter Cups.
Happy Father's Day!
Linked with the June recipe carnival, Go Ahead Honey, It’s Gluten Free! hosted by Living Free