Peanut Butter and Yum...

For weeks I've wanted to post this decadent dessert, but waited to get the thumbs up from the recipe's original creator, Amanda from Kevin and Amanda. I've made this deliciously sinful dessert twice and each time it has been a huge hit!

Best Ever Chocolate Cake

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips {or 2 c. chopped Reese's peanut butter cups}

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans).

For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide. Be sure to do the toothpick check, and if it’s not done, check on it every 5 minutes after that.

Buttercream Frosting

1 cup shortening {Crisco}
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
1/4 c. to 1 c. peanut butter {optional}

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Add peanut butter. Beat at high speed until frosting is fluffy.

If you're in a pinch for time, Duncan Hines makes a delicious buttercream frosting. Add the peanut butter, mix, and voila---Your very own slice of Heaven!

Just be sure not to not to over indulge, it is swimsuit season after all...

Move over Giselle B., there's a new Sports Illustrated swimsuit model in town!
{More beach pictures soon!}

Bon Appetit!