An easy-piece-y cake to make, and though a dense cake, it is wonderfully moist, and so peanut-buttery delicious, too! So full of peanut butter flavor, enough to satisfy the peanut butter fanatic in your life!
Important info to share: This cake remains fresh and moist for a good 4 days. No kidding here!
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe makes [roughly] 24 servings, and can easily be cut in half.
STEPS 1 (cake):
Preheat oven to 350 degrees, and lightly butter and flour a 17x11½x2½ sheet pan.
1 cup smooth peanut butter
1 cup (2-cubes) butter, softened at room temperature
1 tablespoon vanilla
8 extra-large eggs, 1-hour at room temperature
1 cup heavy whipping cream
1 cup Frangelico liqueur
2 boxes yellow or butter cake mix (preferably without the pudding)
1 12-ounce bag Reese’s Peanut Butter Cups Miniatures, frozen, coarsely chopped (reserve 1/3 chopped for frosting in steps 2)
- Cream together the peanut butter, butter and vanilla until well blended and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the cake mix, alternately with the cream and Frangelico liqueur, beating until just combined.
- Pour batter into the prepared pan and evenly scatter 2/3 of the still frozen chopped peanut butter cups, pushing them down just slightly into the batter.
- Bake 35-45 minutes or until a wooden pick inserted in the center comes out clean. Allow the cake to cool in the pan 10 minutes. Invert the cake and allow it to cool completely before frosting.
STEPS 2 (frosting):
1½ cups Jet Puffed Marshmallow Crème
1½ cups peanut butter
6 tablespoons butter, softened at room temperature
1½ teaspoons vanilla
Heavy pinch of sea salt
1½ cups powder sugar
3 tablespoons heavy cream
2 tablespoons Frangelico liqueur
- In a deep, medium bowl combine the marshmallow crème, peanut butter, butter and vanilla and beat on low until blended and smooth.
- Add the confectioners' sugar, alternately with milk and the Frangelico liqueur, and beat on medium speed (or higher if beater is struggling) until smooth and spreadable, and adjusting to your personal preference of spreading consistency (more sugar or more cream).
STEPS 3 (putting it together):
4 Graham Cracker squares, broken into small pieces
Reserved chopped peanut butter cups from steps 1
12 (more or less) miniature marshmallows, roasted to your personal liking (if you can’t roast them outside, improvise by using non-scented candles)
When the cake is cooled, spread frosting, and top with crackers, peanut butter cups and marshmallows. Enjoy!
Cook with heart; eat with gusto. Buen Provecho!
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