Monday, May 14, 2012

Chocolate Cake and Fluffy Peanut Butter Frosting

My son had his 3rd Birthday over the weekend and all he wanted for his party was to play basketball.

The theme for his party was a, of course.
I had tried a ball cake in the past and was not very successful, so to be honest, I just didn't want that kind of drama in my life right now.

He was sitting on my lap when I was looking for basketball cakes, when we came across I similar one like the one I made. He said, "That one", and there you have it. The decision was made.
I was happy too, it looked yummy and easy to put together. 

Since I was using Reese's pieces I decided to go with the Peanut butter-chocolate combo, always a winner.

I know the cake is not that hard, but here are a few tips. 

Try to resist putting the Reese's pieces on the night before.
The peanut butter oils start messing around with the Reese's overnight and caused them to make a little oil around the bottom.
Totally learned this the hard way.

Here are a few pictures of the process....

First make the basketball outline.

I also measured the distance on each side to try to get them as even as possible. This was for my husband's benefit. He likes things to be even.

Then just start filling in with orange. 
I know what you are thinking, what happened to all the yellow pieces.
Just go ahead and snack on those while you are making the cake.

Totally acceptable.

I did use a few of the yellow to attempt a 3 on the sides.


My cute lil' red head had a great birthday filled with friends and basketball!

Just FYI, that peanut butter frosting was a perfect balance of peanut butter and sweetness.
In case you are wondering if it is too peanut buttery, my husband, who is not a huge fan of peanut butter desserts,  he really enjoyed this frosting.

Chocolate Cake
adapted from the Hershey's recipe

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in hot coffee (batter will be thin). 
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. 
Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Fluffy Peanut Butter Frosting
1-3/4c. creamy peanut butter
 1 stick (1/2 cup) unsalted butter, at room temperature
 1/3 c. heavy whipping cream
1-1/2 tsp. vanilla
 3 c. powdered sugar

In a large bowl, beat butter and peanut butter until light and fluffy.
Slowly beat in 1/2 of the confectioner's sugar.
Slowly start mixing a little of the cream to smooth the consistancy.
Beat in the remaining confectioners' sugar. Add the vanilla. 
If necessary, add a little more cream until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Baking from my heart to your kitchen,

1 comment:

  1. I love this! The pieces look great as a basketball... and I'm ALWAYS a fan of peanut butter and chocolate!