Looking for a dessert sweet enough to satisfy your spouse’s sweet tooth? You must try this Keep the Hubby at Home Cake Recipe.
1 cup vegetable oil plus more for the pans
3 1/2 cups self rising flour (I use White Lily) plus more for the pans
2 1/4 cups granulated sugar
4 large eggs
1/4 cup creamy peanut butter (I use Jiff)
1 1/2 teaspoons vanilla extract
1 cup well shaken buttermilk
1 1/2 cups coffee, at room temperature
1 cup unsweetened cocoa powder
1 8 ounce cream cheese, room temp
3/4 cup confectioners sugar
1 1/4 cups creamy peanut butter
1 cup chopped pecans (optional)
12 ounces frozen nondairy whipped topping, thawed
2 1/2 cups chopped Reeses Peanut Butter Cups
Chocolate syrup, for garnish
Preheat the oven to 350 F. Grease and flour two 9-inch round pans.
Make the cake: Using an electric mixer, combine the oil, granulated sugar, eggs, peanut butter, and vanilla extract and beat until combined. Then mix in the buttermilk and coffee. Gradually add the flour and cocoa powder and beat for 2 to 3 minutes on medium speed. Pour the batter into the prepared pans and bake until a cake tester or toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool in the pans for 5 minutes before unmolding onto wire racks to cool completely.
Make the Frosting: Using an electric mixer, mix the cream cheese, confectioners sugar, and peanut butter until smooth. Then add the pecans, if using. Using a rubber spatula, fold in the whipped topping until smooth. Refrigerate the frosting until stiff, about 1 hour. Spread the frosting on the cooled cake layers, stack the layers, and frost the sides. Top with the chopped Reeses Peanut Butter Cups and drizzle with chocolate syrup.
Makes two 9″ round cakes
Recipe from Francine Bryson