Reese’s Cup Cake Recipe
1 C. unsalted roasted peanuts
3/4 C. flour
2 egg yolks
1 C. firmly packed light brown sugar
1 t. vanilla
1/2 C. creamy peanut butter
1/2 C. butter
5 T. powdered sugar
1/2 C. whipping cream
5 Reese’s Peanut Butter cups – finely chopped (1.8 oz)
1 1/2 C. chilled whipping cream
3 T. light brown sugar
1/2 C. unsalted roasted peanuts – coarsely chopped
3 Butterfinger bars – cut into 3/4 inch wedges (2.1 oz)
1/2 C. Reese’s Pieces
Preheat oven to 375°. Butter and flour two 9 x 2 inch round cake pans.
Grind nuts and 3/4-cup flour in processor until fine. Using mixer, beat eggs, yolks, sugar and vanilla in large bowl until mixture triples in volume. Fold in nut mixture. Divide batter between prepared pans and smooth tops.
Bake until toothpick inserted in center comes out clean, about 20 minutes. Cool cakes in pans on rack.
For filling, blend peanut butter, butter and sugar in processor until smooth. With machine running, add cream through feed tube and blend until mixture is light and fluffy.
Invert cakes onto work surface. Using serrated knife, cut each cake into 2 layers. Place 1 cake layer on platter, cut side up. Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups. Top with second cake layer, cut side down. Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down.
For topping, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1/2 cup to small bowl and reserve for garnish. Spread remaining whipped cream over top and sides of cake.
Press nuts around base of cake forming a 1 1/2 inch high border. Cover top of cake with Butterfingers leaving 1/2-inch border. Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge. Garnish with Reese’s Pieces.