Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cake:

  3. 1 cup unsalted roasted peanuts

  4. 3/4 cup all purpose flour

  5. 6 large eggs

  6. 2 large egg yolks

  7. 1 cup brown sugar

  8. 1 tsp. vanilla extract

  9. Filling:

  10. 1/2 cup creamy peanut butter

  11. 1/2 cup butter, room temperature

  12. 5 tbsp. powdered sugar

  13. 1/2 cup heavy or whipping cream

  14. 9 ounces Reese's peanut butter cups, finely chopped

  15. Topping:

  16. 1 1/2 cups heavy or whipping cream

  17. 3 tbsp. brown sugar

  18. 1 1/2 tsp. vanilla extract

  19. 1/2 cup unsalted roasted peanuts, coarsely chopped

  20. 2 ounce Butterfinger bars cut into 3/4 inch wedges

  21. 1/3 cup Reese's Pieces candies

Instructions Jump to Ingredients ↑

  1. For Cake:

  2. Preheat oven to 375 degrees. Butter and flour two 9 inch round cake pans. Grind nuts with flour in a food processor until finely chopped. Beat together eggs, yolk, sugar and vanilla in a large bowl until light and tripled in volume, about 4 minutes. Fold in nut mixture. Divide batter between prepared pans and smooth tops. Bake 20 minutes until a toothpick comes out clean. Cool in pans on a rack.

  3. For Filling:

  4. Blend peanut butter, butter and sugar in a food processor until smooth. Gradually add cream with machine running until mixture is light and fluffy. Invert pans and remove cakes. Cut each cake into 2 layers. Spread 2 of the layers with 1/3 each of the filling. Sprinkle 1/3 of the chopped peanut butter cups over filling. Top with cake layers. Spread remaining filling over top of 1 filled cake. Sprinkle with remaining peanut butter cups. Place 2nd filled cake on top.

  5. For Topping:

  6. Beat together cream, sugar and vanilla until almost stiff. Spread over top and sides of cake. Press nuts into bottom edge of cake. Sprinkle Reese's Pieces over top of cake.


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