Whatever you need to tell yourself… “I couldn’t find the matching sock this morning,” “the machine ate my last parking quarter today,” “got home and the wine bottle was less full than I remember” {time out – go to the store right now to replenish the vino.  this will still be here when you return}… doesn’t… matter…  I’m not one to judge.  You say it out loud one time, then you make this cake and enjoy every little morsel of it, reminding yourself with each bite that chocolate and peanut butter can fix anything.

I held onto this recipe for many months obsessing about it, yet saving it for my husband’s birthday.  He is a huge peanut butter cup fan and I thought this cake would not only make him smile from ear to ear, but would also leave me with a refrigerator FULL of left-overs.  I was right on both accounts and I will deny, deny, deny when you claim you thought you heard someone downstairs in the kitchen at 3am standing in the dark, cake in hand.  Now move along.

Hmm, you are still reading this… one more time…go.make.this.cake.  Grab a slice slightly larger than your “ugh, I’ll have to double up on the gym” voice wants to allow, bring along the container of milk, hit the couch and say ciao ciao as you skip off into the most wonderful dessert stupor you could ever dream about.  It’s about the journey, right?  Do not rush it.

Peanut Butter Cup Cake

Ingredients.

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

Directions.

1. Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
4. Cool cakes completely.
5. Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
6. Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
7. Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

RECIPE CREDIT: http://www.bakerella.com/got-milk-i-hope-so%E2%80%A6/