Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Monday, October 29, 2012
Okay...so IT Guy wasn't a big fan of this cake...I'll tell you that up front. The reason? He's doesn't like peanut butter! Can you imagine? I don't get that. This cake WAS good..I don't care WHAT he says! So, SO good! I loved the frosting/filling. Make sure you keep this cake in the fridge. You can make it layered or in a 9x13 inch pan. It's delish!
Chocolate Peanut Butter Cake
1 box Devil's Food cake mix
1 8 ounce container Cool whip
1 large box vanilla instant pudding
1 1/4 cups milk
1/2 cup peanut butter
Mini Reese's peanut Butter cups
Chocolate Ice cream Topping for drizzling (optional)
In a medium bowl, combine pudding mix and milk. Whisk until well combined.
Add peanut butter and mix until well blended.
Gently fold in Cool Whip. Cover and place in the fridge for an hour or so.
Prepare cake as directed on box using two 9-inch pans or one 9 x 13 inch pan.
Bake cake and allow to come to room temperature.
Place one cake layer on a serving platter and top with some of the peanut butter frosting. (Or frost cake in 9x13 pan.)
Top with remaining layer and frost cake.
Sprinkle with peanut butter cups and drizzle with chocolate topping.
Store in the fridge.