Death by Chocolate

One of my favorite things to do is try new recipes, though I don't have much time to try them as often as I'd like. But when special occasions arise I like to take the time to make something special and try something new. So when my hubby's b-day came up I couldn't pass on these two because if they're are two sweets he loves its Reeses PB cups and Oreos.

So here they are. Sweet tooth tested and toddler approved!

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake
(original recipe courtesy of the Picky-Palate.com here)

I've tweaked the recipe a little bit!
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
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2 8oz package softened cream cheese
1 stick softened butter
16 oz bag powdered sugar (most of it)
**the original recipe was double this but I always ended up with WAY too much leftover frosting so I cut it in half
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2 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis.
Good thing you put Reeses all over because I am not so good at frosting a cake!

Man, you could gain five pounds just looking at this thing!

Now for treat #2

Oreo Truffles (original recipe from Kim at Just a Mom? Ha! here)


1 regular sized package of Oreos (18 oz)
8 oz fat-free cream cheese
any flavor Almond Bark (this can be found in the baking section of your grocery store)
chocolate chips for drizzling (if desired)
First crush Oreos – not to dust, but to small crumbs. Add softened cream cheese to crumbs and mix until thoroughly blend together. Roll batter into balls – these can be any size you wish, but bite size will be easier to eat – and place on wax paper or tin foil. Refrigerate 3-4 hours, or put in freezer for one hour.
Melt almond bark according to package directions. Using forks or spoons roll the balls in the melted almond bark until coated, then return to the wax paper/foil. Allow to set. If desired, melt additional chocolate, place in plastic bag, cut a very small hole in the corner and drizzle over truffles.
Return to refrigerator until ready to serve.
*Variations: You could also try white chocolate almond bark
Another version of this easy dessert is to bake a red velvet cake, crumble it, add a can of cream cheese frosting, then follow the same directions. I've tried the red velvet cake and oreo is MUCH better, at least according to my hubby! I want to try a chocolate cake center with mint flavoring...mmmmmmm!