My mom has made the desserts for our family birthdays and holidays forever, so in truth, I was never much of a baker until I had my own kids. Let me tell you, I have big shoes to fill and because of that, I am really picky about which baked recipes I would bother making again. This recipe, however, made me so thrilled because I came up with the idea and everyone loved it. The birthday girl might not have been super ecstatic about her will-go-unnumbered birthday this year, but her cake made her smile!
Have you ever had those Take 5 candy bars? That’s what this is based on: the five ingredients of chocolate, peanut butter, caramel, peanuts and pretzels. It’s salty and sweet with some crunch, you have to make this recipe! Oh, and notice I took a little help from the grocery store, I am not ashamed and would do it again!
|Erin's Take 5 Cake|| |
- One package of Pillsbury Moist Supreme Devil's Food Cake Mix (and eggs, oil and water, according to the package directions)
- One container of your choice of caramel sauce or drizzle (I used Hershey's brand, found in the ice cream accoutrements aisle)
- 1 cup Pretzel sticks, cut into ½ inch long lengths
- 1 cup unsalted peanuts, chopped
- 1 cup confectioner's sugar
- 1 cup creamy peanut butter (I usually only use natural peanut butter, but for this recipe, I use Skippy. It just holds together better. Spray the measuring cup with Pam to allow the peanut butter to come out easier after you measure.)
- 5 tablespoons unsalted butter, at room temperature so it's soft
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream
- Pam or a similar vegetable oil spray
- Parchment paper
- Special equipment: Hand mixer, cooling rack and an offset spatula for icing the cake
- Preheat the oven and mix the cake batter according to the package directions.
- Spray 2 8-inch round cake pans with vegetable oil spray and cut a small circle of parchment paper for each of the bottoms of the pans. Once you place the parchment paper inside the pans, spray it too.
- Pour half of the batter in each of the pans and bake according to the directions. Remove the cakes to the cooling racks.
- Time to make frosting. Place the confectioner's sugar, peanut butter, softened butter, vanilla and salt in a large bowl. Spray the beaters of your hand mixer with Pam and mix on medium-low until creamy.
- Add the cream and beat on high until light and smooth.
- Once the cakes have fully cooled, slice off the domed tops with a bread knife to make them nice and flat. Have a snack.
- Place one cake on your cake platter, upside-down (It contains the crumbs better.), and heap about a third of the frosting on top and smooth it out.
- Place the other cake on top, also upside-down, and heap the remainder of the frosting on top, smoothing it over the top and sides of the cake.
- JUST BEFORE SERVING (so nothing gets soggy): Drizzle the caramel on top, and arrange the pretzels and peanuts over as well.