The cake for our 2 year

 So I wanted to make Marshall a special cake for our 2 year anniversary (which was last week Thursday, September 1st).

I couldn't find a recipe that worked for me, or something that fit all my requirements so I pull from 5 different recipes and made a cake up.

I guess it would be called something like Triple Chocolate Peanut Butter Cake. I'm not sure if I love that as a name, but it's a start. I'll see if I can come up with something that makes it sound just as decadent as it was (any suggestions I'd love to hear them!).

In any case I'm really happy with how it turned out and for one sort of cake it is it's a perfect treat and a seriously delicious cake! 



Hershey's Special Cake

3 oz. Chocolate Chips
1/4 cup Butter
3/4 cup Sugar
1 Egg
1/4 teaspoon Salt
3/4 cup Flour
1/2 cup Milk
1/2 teaspoon Baking Soda
1/2 tablespoon White Vinegar


Heat oven to 375.

Melt the chocolate chips, set aside to cool slightly.

Mix together butter and sugar until light and fluffy. Add egg and beat well. Stir together flour and salt.

Add to butter mixture; alternating between the flour mixture and the milk. Beat well until blended. Add chocolate beat until smooth and blended.

In a small cup mix baking soda and vinegar. Stir until baking soda is devolved. Add to batter; beat until blended.

Pore batter into 6''-9'' spring form pan. Bake for 25-30 minutes or until tooth pick comes out clean.


Chocolate Chunk Pecan Brownie
INGREDIENTS:
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs, slightly beaten
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 ounces semisweet chocolate, coarsely chopped
1 cup chopped pecans


PREPARATION:
Heat oven to 350 degrees. Grease 13x9" baking pan. In medium saucepan over low heat, melt butter. Add sugar, vanilla and eggs; blend well. Add flour, cocoa and salt; mix well. Stir in chocolate and pecans. Pour into greased pan.

Bake for 30-40 minutes or until set. Cool 1 hour or until completely cooled. 

 

Peanut Butter Frosting:
1 cup whip cream2 1/2 cups icing sugar
1 cup peanut butter
Pinch of salt
1 teaspoon vanilla

Mix everything together adding a little bit of whip cream at a time to get to desired consistency.

Chocolate Mocha Frosting:
1/2 teaspoon instant coffee crystals
2 teaspoon hot water
2 cups icing sugar
1/4 cup unsweetened cocoa
2 tablespoons butter
2 to 4 tablespoons milk

- In a small bowl dissolve coffee in hot water.
- Add remaining frosting ingredients; beat until smooth. Add enough milk for desired spreading consistency.

Cherry Chocolate Frosting: 
1/2 cup chocolate chips
2 teaspoons oil
Reserved 2-3 teaspoons cherry liquid

In a small saucepan, melt chocolate chips and oil until smooth, stirring constantly. Add enough cherry liquid for desired dripping consistency; beat until smooth.


Assembling and order of cake:
1) Bake the cake
2) While the cake is in the oven start on the frostings
3) Bake the brownie
4) While the brownie cookies finish up on all the frostings and set aside
5) Wait until the cake is cool then cut in half
6) Pipe a thick layer of peanut butter icing on the bottom layer of the cake
7) Cut the brownie into pieces and put a layer of brownie on top of the peanut butter frosting
8) Put mini peanut butter cups in between the brownie pieces (the peanut butter frosting will oz a little, but it just adds to the cake so don't worry)



9) Spread all of the mocha frosting on top of the brownie layer and in the cracks between the brownie pieces
10) Put the top layer of the chocolate cake on top
11) Drizzle a layer of the chocolate cherry frosting over the top of the cake until it starts to run down the sides. Let the frosting set a little and then repeat that as many times as you like to get as thick of a top frosting layer as you like.

This cake may seem like a lot of effort and a lot of steps but it's seriously easy and so worth it!!