Reese’s Cake

Preheat oven to 350ºF and spray three 9-inch round cake pans with Pam baking spray. Set aside.

In a large mixing bowl, combine all cake ingredients together until fully combined. Divide batter between the 3 baking pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Once cooled, remove cakes from cake pan and cut the top domes off so they are flat.

In a large bowl, cream butter, powdered sugar, peanut butter, vanilla and salt. Stir in powdered sugar a little at a time. Add heavy cream until you reach your desired consistency.

In a small saucepan, heat heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.

Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth.

Pour ganache into a squeeze bottle.

Place the first cake layer onto a serving plate. Scoop 1 cup of frosting onto the first layer and spread it out. Repeat steps with remaining cake layers. Frost top and sides too.

Scoop remaining frosting into a piping bag with a star tip ,and set aside

Using the squeeze bottle, to create a drizzle effect around the top of the cake. Squeeze some ganache over the side allow the chocolate ganache to drip down.

Pour remaining ganache onto the center of the top of the cake and smooth evenly to coat the top.

Allow to sit for 10 minutes to allow ganache to harden.

Pipe dollops of frosting onto the top cake.

Take the potato peeler and run it along the edge of the chocolate bar like you’re peeling an apple to create shavings.

Place the Reese Peanut Butter Cups in between the frosting dollops.