A Cake for my Mom

Cake Uncut

My mother is in the ICU. According to her doctors, she could pass away at any time. I and my family are, naturally, in a great deal of pain. My birthday is coming up, and I keep thinking about the first birthday cake my mother ever made me, which was last year. She’d always gotten a bakery cake for my birthdays, but last year I begged her to make me a chocolate cake with peanut butter icing, and she did. And it was fantastic! I couldn’t believe that such a moist, flavourful chocolate cake was her first chocolate cake ever. She was so proud of her efforts. My heart breaks to know she’ll never make me another birthday cake.

Please make this delicious cake in honour of my beautiful mom. Make it for people you love and be sure to tell them how much they mean to you. I like the thought of people enjoying each other’s company while feasting on this wonderful cake.

Reeses Cake Slice

Reese’s Birthday Cake


For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup very hot brewed espresso / strong coffee OR 1 cup very hot water

For the icing:
8 oz. cream cheese, at room temperature
4 TBS unsalted butter, softened
½ cup creamy peanut butter
3¼ cups powdered sugar
1 cup frozen whipped topping, thawed

For garnish:
1 bag Reese’s cups, chopped (it helps to freeze the Reese’s cups for about 35 minutes prior to chopping so that the cups chop neatly)


For the cake:
Heat oven to 350°F. Spray two 9″ cake pans with nonstick cooking spray and line pans with parchment paper. Spray the parchment paper.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; whisk until well combined. Stir in water or espresso (batter will be thin, almost as thin as water). Pour batter into prepared pans.

Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the icing:
While the cakes are cooling, make the icing. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, and peanut butter until smooth. Slowly mix in the powdered sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy.

Fill and ice cake with peanut butter icing. Garnish with chopped Reese’s cups, if desired. If chopping Reese’s cups, it helps to freeze the cups for about 35 minutes before chopping; that way, the cups chop neatly rather than disintegrating.

Source: Cake is slightly adapted from Hershey’s; icing is from Annie’s Eats (recipe has since been changed)



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