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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cake:

  3. 1 cup unsalted roasted peanuts, finely chopped

  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. five 1.8 ounce packages 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, chopped

  20. three 2.1 ounce Butterfinger candy bars, chopped

  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. Stir together nuts and flour in a small bowl. Beat together eggs, yolks, brown sugar and vanilla in a large bowl until tripled in volume. Fold in flour mixture. Divide the batter between the prepared pans. Bake about 20 minutes until a toothpick comes out clean. Transfer cakes to racks and cool completely.

  3. Invert cooled cakes onto a cutting board and remove pans. Slice each cake horizontally in half to form 4 layers total.

  4. For Filling:

  5. Combine peanut butter, butter and sugar in a food processor and blend until smooth. With processor running, gradually add cream and blend until filling is light and fluffy. Place 1 cake layer on a serving plate, cut side up. Spread cake with 1/3 of the filling. Sprinkle 1/3 of the chopped Reese's peanut butter cups over filling. Top with a second cake layer, cut side down. Spread another 1/3 cup filling and 1/3 of the peanut butter cups over top of cake. Top with a third cake layer and spread with remaining filling and peanut butter cups. Top with remaining cake layer. Refrigerate cake while preparing topping.

  6. For Topping:

  7. Beat together cream, brown sugar and vanilla in a large bowl until stiff peaks form. Spread topping on sides and top of cake. Press the chopped nuts into the sides of cake. Sprinkle Butterfinger pieces and Reese's pieces over top of cake. Cover and refrigerate cake until ready to serve.

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