1 1/2 cups all-purpose flour
3/4 cup sugar
1/3 cup peanut butter
1/4 cup butter or margarine, softened
3/4 cup milk
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup coarsely chopped miniature chocolate-covered peanut butter cup candies
1. Heat oven to 350ºF. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour.
2. In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with candies.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
I had to try one before putting up the recipe so I could tell you if the were good or not, they are fab-u-peanut butter-lishous! And next time I will do MORE Reeses and bigger chunks!
So fast to put together to!
2 comments:
You could seriously be not only a chef, but a food photographer. Really, all your shots of your delicious creations look so professional! The pesto one is so colorful, I love it.
I am going to have to try this cake. Rhett loves reeses peanut butter cups and in cake...even better!
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