Lately I have been trying to diet and it isn’t working.
Because the people who say that you should have a few bites of chocolate or whatever so that you will stop craving it are LIARS.
What happens is, you keep going back for more tiny bites until you’ve eaten seven fun sized candy bars. And I’m preeeety sure that I would have been better off just sitting down and eating one big candy bar and moving on with my life.
Tiny servings are the death of me.
So, if you’re like me and need to get rid of those sneaky fun sized candy bars, I suggest using them in this yummy cake. Then you can take the cake to a neighbor, which is more normal than showing up on their doorstep with a bag of candy bars, begging them to eat them all so you don’t gain eleventy pounds.
I repeat — Peanut Butter Ganache.
You need this in your life.
- 1/2 cup (1 stick) salted butter, softened slightly
- 1/2 cup creamy peanut butter
- 4 eggs
- 1 box butter cake mix
- 2/3 cup water
- 1 tsp vanilla
- Whipped Cream Frosting:
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- 8 fun sized Butterfinger candy bars, crushed (or about 3 regular candy bars)
- Peanut Butter Ganache:
- 1/2 cup heavy cream
- 1/2 cup peanut butter chips
- 1/4 cup creamy peanut butter
- 1/4 cup light corn syrup (or honey)
- Preheat oven to 325. Butter and flour two 8 or 9 inch cake pans and set aside.
- In the bowl of your mixer, cream the butter and peanut butter on medium speed until smooth and combined. Add eggs and mix after each, until completely combined. Add vanilla. With the mixer on medium low, add cake mix and water alternately, starting and ending with the cake mix. Spread batter in pans and bake for about 30 minutes or until tops spring back when lightly touched in the center. Allow cakes to cool in the pans for 5 - 10 minutes, then turn onto a baking rack to cool completely.
- Place metal mixing bowl and your mixer's whisk attachment in the freezer for about 10 minutes. While that is chilling, make your ganache: In a microwave safe bowl, combine cream, peanut butter, and peanut butter chips. Heat for about 2 minutes, stopping to stir every 15 seconds until melted and smooth. Stir in corn syrup (or honey) and set aside to cool slightly.
- Once metal bowl has chilled, prepare whipped cream frosting: Pour cream, vanilla, and powdered sugar in mixing bowl. Beat on high speed with whisk attachment until thick (be careful...it can turn into butter if beaten for too long). Fold in crushed candy bars.
- Assemble cake: Place one cake round on a plate, flat side (bottom) facing up. Spread whipped cream over top and place the other cake round (flat/bottom side up again) on top. Frost completely with whipped cream. Spoon ganache on top, spreading to the edges and letting it drip down the sides. Garnish with additional crushed candy if desired.
Store uneaten cake in refrigerator.
Cake batter recipe adapted from allrecipes.com
Enjoy and have a very happy Monday!!