I have never shared this specific recipe until now. It’s a wonderful cake and has been a prizewinning blessing to me. It won a 1st place ribbon and $100. prize in the 2010 Kroger Employee Holiday Baking Contest and a 1st place medal in the adult dessert category at the Texas Rice Festival cooking contest held in Winnie, Texas, last weekend. It’s a blessed cake! Nothing would please me more than to hear from one of you telling me that you tried it and liked it too! Hope you enjoy!
1Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
2Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
3Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
4Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time.
For a gourmet touch, I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it’s worth it to do it), the cake is much easier to work with if it’s very well chilled. Who doesn’t like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers.