The other day as I was blog surfing I went to The Crepes of Wrath and the most amazing cake popped up on my screen. She had covered her lovely cake with peanut butter cups. It looked like she rolled the entire cake in those yummy treats. Pop over and take a look!
Wasn't that amazing?
When I saw that - it reminded me of a cake that my mom used to make when I was young. It was one of my favorites - and I couldn't believe I hadn't made it in years. My taste buds were ready and I knew my family (OK - I) needed it. It is not as beautiful as The Crepes of Wrath's, but the taste is wonderful!
Peanut Butter Candy Cake 1 3/4 cup boiling water 1 cup quick-cook rolled oats 1/2 cup margarine 1 cup light brown sugar 1 teaspoon vanilla 1 cup white sugar 2 eggs 1 1/2 cup unsifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 5 (.6 oz size) milk chocolate covered peanut butter cups (I double this amount)
Combine water and rolled oats, cool to room temperature. Set aside. Cream together butter, brown sugar, sugar and vanilla; beat in eggs. Blend in oatmeal mixutre. Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture. Beat 1 minute on medium speed. Pour batter into greased and floured 13 x 9 x 2 inch pan. Chop peanut butter cups and sprinkle on top of batter. I usually chop each cup into 9 pieces - as shown in above picture. Do not stir.
Bake at 350 for 40 to 45 minutes or until cake tests done.
For Frosting: 3 Tablespoons butter 3 oz unsweetened chocolate About 3 cups confectioners' sugar 1/2 cup milk 1 teaspoon vanilla
Melt butter in small sauce pan. Add chocolate, stir constantly over very low heat until melted. Pour into small mixing bowl. Add remaining ingredients; beat until well blended. Chill to spreading consistency, 10 to 15 minutes. Frost cake.
Try it - I'm sure your family will be WILD about it!