Peanut Butter Cake with Chocolate Fudge Frosting & Mini Reese’s Pieces

We are celebrating my niece’s 10th birthday, what better than peanut butter and chocolate to say “Happy Birthday, we love you!”

Peanut Butter Cake:
1¹⁄3 cups cake flour
1¼ cups sugar
2 cups fine graham cracker crumbs
3½ tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/4 cup butter, softened
3 eggs
1/2 cup sour cream
2 tsp vanilla
1½ cups buttermilk

Preheat oven to 350°.  In medium bowl, whisk together cake flour, sugar, graham cracker crumbs, baking powder, and salt.  In large bowl of mixer, cream peanut butter and butter.  Add eggs, sour cream, and vanilla.  Add dry ingredients to creamed mixture alternately with buttermilk, beat on medium speed for 2 minutes.  Spread batter in well sprayed 13″x9″ pan.  Bake for 30-35 minutes or until a pick inserted in center comes out clean.  Cool completely.

Chocolate Fudge Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla
1/2 bag (10 oz) Mini Reese’s Pieces

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cooled cake.  Sprinkle cake with Mini Reeses’s Pieces, I also sprinkled on some mini chocolate chips.

One Year Ago Today:  Maple Apple Pie with Walnut Streusel

If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.


Breakfast, Cakes

New York Style Crumb Cake

I saw different pictures for crumb cake on Pinterest and started having a craving.  This is a recipe from, I followed exactly except added nutmeg, which I usually do anytime there is cinnamon in a recipe, just what I do.  It does live up to it’s name…eat over your hand, plate or napkin.  I forgot to dust the cake with powdered sugar…we ate it just fine without it!

Crumb Topping:
1/3 cup sugar
1/3 cup dark brown sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
8 Tbl butter, melted and still warm
1¾ cups cake flour

Whisk sugar, dark brown sugar, cinnamon, nutmeg, salt, and butter in medium bowl to combine.  Add flour and stir until mixture resembles thick dough, set aside.

1¼ cups cake flour
1/2 cup sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbl butter, cut into 6 pieces, softened but still cool
1 egg
1 egg yolk
1 tsp vanilla
1/3 cup buttermilk
powdered sugar for dusting

Preheat oven to 325°.  Line 8″ or 9″ baking pan with foil with overhang (to remove cake from pan) and spray with non-stick spray.

In bowl of electric mixer, mix flour, sugar, baking soda, and salt on low speed to combine.  With mixer running low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs.  Add egg, yolk, vanilla, and buttermilk, beat on medium-high speed until light and fluffy, about 1 minute.

Spread batter in baking pan.  Break apart crumb topping into large pea-sized pieces with your hand over batter making an even layer.  Bake 35 to 40 minutes until crumbs are golden and pick inserted into center of cake comes out clean.  Cool on wire rack at least 10 minutes then remove cake from pan by lifting foil overhang.  Dust with powdered sugar just before serving.

One Year Ago Today:  Raspberry Cream Cheese Muffins

If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.