I am one lazy bum. -Peanut Butter Cake

So I have all these pictures of things that were baked and I'm just such a lazy bum that I don't put them on the blog. I know, I know, for shame.

Anyway it was recently my boyfriend's (Chris Redfield) mom's birthday and the day right before the birthday I was asked to bake a cake. As excited as I was about my first official request for a cake, it was also very hard because I had no idea what cake to make. She said "surprise me." So after a lot of debating it figured I'd make a Peanut Butter Cake.

So this is the first time I'm using two pans to make a double layer cake instead of jsut making this monstrosity and cutting it in half. the recipe for the cake part was pretty straightforward and simple. Then came the frosting.

I don't have any clue what mixing whipping cream until stiff means because I sat there mixing it and it stayed as a liquid. It got a little hard on the top and then it just stunk again. I later got advice on it from my boyfriend's aunt, but I feel like I'm just going to go back to the other peanut butter frosting I used for the Banana cake and Chocolate Banana Cupcakes.

This is the layer between the two cakes. It looks really yummy. This is also right before I had the grand idea of just pouring the still kinda liquidy frosting all over the cake and just letting it get hard in the fridge. The fridge part worked but pouring it all over the cake only worked so much before I realized that there was too much and it was spilling all over the table. I am so glad no one was watching me.

Pouring it actually made the marshmellows I put inside look really nice though. It was a huge monster cake and it was very yummy :D

The directions straight from Hershey's is:

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
HERSHEY'S Syrup
Chocolate curls(optional)

1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows2 cups
(1 pt.) cold whipping cream
1/2 teaspoon vanilla extract


Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.