Daddy-o had another birthday, and as always, I'm happy that he has caught up with me again so the "you're so old" jokes can stop. :) Bean made him this lovely cake.
We had omelets, grits, and fruit for breakfast before we had to rush off to church. Bean begged, starting the day before, to do presents but we held off until that night.
Daddy-o played his clarinet for the kids. They were very impressed. And then, of course, they had to have their turn.
Peanut was enthralled by the whole thing, although when Bug got ahold of it, it got a little loud for him. Sharing a clarinet isn't quite as pleasant as a piano or guitar. Daddy-o was done by the time everyone else had slobbered on it.
I still haven't gotten to taste this cake, but can't wait for the day. . . I'm going to post the recipe here so I don't have to look in three places next time I want to make it, and of course, there are always a couple changes. Once I can taste it, I hope to find a from-scratch cake recipe to replace the cake mix because it seems wrong that the "best cake ever" comes from a box.
Chocolate Peanut Butter Chip Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup grapeseed oil
4 eggs
1/2 cup warm water
1 package Reese's Peanut Butter Chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the peanut butter chips and pour batter into two well-greased round cake pans.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pans at least an hour and a half before inverting onto a plate.
1.5 sticks (6 ounces) butter, softened
1/2 cup creamy peanut butter
1 ounce cream cheese, softened
3/8 teaspoon salt
3/4 cup confectioners sugar
Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth. Mix in the confectioners sugar at low speed until fluffy.Ganache:
6 ounces unsweetened baking chocolate, chopped
3 ounces semi-sweet chocolate
1 cup heavy cream
1 Tbsp. vanilla
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the vanilla.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

