This recipes is from http://annies-eats.com/2008/07/23/reese%E2%80%99s-cup-chocolate-peanut-butter-cake/
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 sticks unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 4 oz. bittersweet chocolate, melted and cooled (optional)
- 1 ½ - 2 batches peanut butter frosting
- miniature Reese’s cups, halved and/or chopped
- Preheat the oven to 350°. Grease two 9×2” round cake pans and then dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper.You definitely want to use parchment paper. I didn't and that was a huge mistake.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). If using melted chocolate you can add now. Divide the batter between the prepared cake pans.
- Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes and peel off the paper liners.
- Spread peanut butter frosting on top of the cake layer. Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.