I’m not a very good baker because I’m one of those people who likes to fib their way around recipes and make up things as I go. That’s great for a lot of types of food, but not when it comes to baking where most of the time you have to be pretty exact with the recipe and so I’ve had numerous baking projects that were pretty disastrous (starting with in the 6th grade when I accidentally put 6 cups of water in a recipe instead of 6 tbsp for a Mother’s Day cake).
However, when you live with a man who is pretty hard to shop for on birthdays, the least I could do was bake him an incredibly delicious cake. So having a pretty terrible reputation with baking, what kind of cake did I decide to try and conquer in the kitchen? Well a chocolate peanut butter ice cream cake with Reese’s Peanut Butter Cups on top–not at all what I call easy but who doesn’t like a good challenge? While by some miracle and 4-5 hours later, I accomplished the endeavor and unlike my usual baking attempts, it was actually deeeeeelicious! I highly recommend it to all you love birds out there wanting to make something special for your favorite hammock-nappin’ buddy!
Directions:
For the chocolate cake I used the recipe on kevinandamanda.com – delicious sounding!
The layer of ice cream in the middle was Ben and Jerry’s Greek Frozen Yogurt (peanut butter banana flavor) and a bit tricky to wrestle on top of the first layer of cake and making it back into the freezer without making a soupy melted mess on the plate. If you attempt this, I would recommend keeping the bottom cake in the cake pan with a cm of room at the top and letting the ice cream freeze on top while still in the pan.
I then found a simple peanut butter frosting and just added Reeses on top.
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