Peanut Butter Cup Trifle Dessert

"Not fair!  You never make anything good for us!" quote from my boys.  What ever!  I made this for our Church Young Women's meeting last night BUT I also made one for home.  Very tasty.  The bowl was actually cleaned out.  When, not if, I make this again, I will probably not include the peanut butter.  Although it was gobbled up, I think I could save a bit and just enjoy it with the pudding and cool whip as is. 

Delish!

submitted by Lisa
Source The Sisters Cafe

Peanut Butter Cup Trifle Dessert

Submitted by Erin ~ The Sisters Cafe

Printable recipe

9×13 pan of brownies, cut into 1 inch pieces
5.1 oz box instant vanilla pudding mix
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture.

Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serving.

Giant Chocolate Cake

I have made this cake a couple of times, once with the ganache and this time I just used the cake portion.  It is really a delicous cake.  I am very please with the consistency and the texture/flavor of it.  This time I poured 1/2 a jar of warmed up caramel over the cake (punctured with holes when out of the oven first) then topped with cool whip and crushed up butterfinger candy bars.  It was my husbands birthday cake request.  Delish!

Posted by Lisa

Source: www.epicurious.com

Cake:

• Nonstick vegetable oil spray
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup plus 3 tablespoons unsweetened cocoa powder
• 1 cup boiling water
• 2 cups sugar
• 3 large eggs
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
• 1 cup buttermilk
• 1 teaspoon vanilla extract

**(I did not make the ganache this time.  I topped with caramel ice cream topping, cool whip, and butterfinger candy bars chopped up)**  (to use the caramel, take a fork and repeatedly puncture the top of the cake when it is still warm and pour the warmed up caramel over the cake and let it soak in)

Ganache:

• 5 ounces unsweetened chocolate, chopped
• 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream
• 3/4 cup sugar
• Edible flowers* (for decoration)

For cake: Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. (I only had a 10 inch spring for pan, had to cook for about 40 to 45 minutes but turned out great...truthfully I think the larger pan size would produce a very thin cake.  The picture shows the thickness of the 10 inch cake.  I did not cut the cake into 2 layers.)Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.

Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.

Carefully invert cake onto large cake plate. Gently remove parchment paper. Spread ganache over top and sides of cake and allow ganache to set, about 1 hour. DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before decorating.

Decorate cake with edible flowers. Cut into wedges and serve.