It’s a peanut butter Monday…

Reeses cake 1

I’ve got a buddy at work.  Her name is Amy.  She needs an intervention.  She is crazy about all things peanut butter.  For now though, I am on her side!  She’s expecting something totally different tonight, but I’ve made this for her before and I *think* she’ll forgive me.

This is a Reeses Overload cake, based on this link:

I got my inspiration, and the peanut butter buttercream recipe here, but for the cake I used my old favorite standby chocolate cake (see the Black Forest recipe earlier – this is an awesome, and really really easy cake to throw together).  The ganache is just 1-1/3 cup of semi sweet chocolate chips and a cup of heavy cream, heated one minute at time in the microwave until it stirs smooth and shiny.

reeses cake 3

Let the cake layers cool completely.  I put mine in the fridge, because I’m usually pressed for time.  After frosting each layer (and studding it with chopped up Reeses cups – chop several to cover the ones you eat), pop it in the fridge to chill while you prepare and cool the ganache.  This is a great time for lunch.

Once you pour on the ganache, cool it again!  You want your piped peanut butter frosting and Reeses decorations to stay on top, not slide off!

I hope Amy doesn’t mind – my cake is so tall that the cover mooshed down the top a bit.  I’m pretty sure it will still taste the same.

Have a great Monday everyone!

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