Chocolate Peanut Butter Cake with Chocolate Ganache

I was struck with inspiration when thinking about what I wanted to do for my boyfriend’s birthday. Should I buy a cake or make a cake?  Buying a cake is an easy way out, even though it is a nice gesture, but premade cakes at bakeries can get pricey. Whereas making a cake shows you’ve put work in. I think it means a lot more and it’s a lot cheaper to make your own cake than to buy one.  With the back and fourth in my head, I finally decided on making a cake.  The only golden rule I went by was the cake base had to be chocolate because that’s my boyfriend’s favorite.  The rest was up to me to get creative with … and I ran with that creativity.
Lately we’ve both been on a peanut butter kick. So I thought, why not bring two delicious worlds together? Peanut butter and chocolate? I decided on making a peanut butter cream cheese frosting … but that in itself wasn’t enough, so I decided to make a chocolate ganache for the top of the cake to help draw together the whole cake and to cut on the sweetness of the frosting.
The end result was a delicious, perfect harmony. The cake was moist and delicious, the frosting was spectacular and the chocolate ganache truly held it all together and kept it from being sickeningly sweet.  We had family and friends over for dinner and all were equally impressed with the cake and I even got a few “you made that?!”
If you’re a peanut butter and chocolate fan … I highly suggest you give this a try. It’s quite simple to pull together!
8 Points Plus Values. Serves 12.
Ingredients:
  • 1 box, Betty Crocker Super Moist Chocolate Fudge Cake Mix
  • 12 oz can Diet Coke (or Diet Pepsi or any diet clear colored soda of your choice)
  • 8 oz. 1/3 Less Fat Philadelphia Cream Cheese, room temperature
  • 9 TBSP PB2 (Powdered Peanut Butter)
  • 1 1/3 cup powder sugar
  • ¼ cup fat free skim milk & 1 TBSP
  • 3 oz. semi sweet chocolate chips
  • 1 tsp vanilla extract
  • 1/3 cup water
  • Non-stick cooking spray
Allow cream cheese to warm to room temperature.
Preheat oven to 350 degrees (or per box directions based on your cooking pan coloring).
In a large bowl combine cake mix and can of diet coke. Mix well until all combined.
Spray two cake pans with non-stick cooking spray. Distribute combined batter to each cake pan as evenly as possible.  Place pans into oven and bake per box directions.  When cakes are done allow them to cool completely.
In a large bowl combine cream cheese, powder sugar, vanilla and 1 tablespoon of milk. With an electric mixer blend until smooth. Frosting will be very thick so begin to add the 1/3 cup of water 1 tablespoon at a time. The frosting should be thick, but smooth and not runny.
Transfer frosting to a bowl, cover with a lid and let it sit in the refrigerator for at least 30 minutes to “harden” up a bit.
When cakes are cool, smear roughly 1 tsp of frosting to the bottom of a cake dish to hold the bottom layer cake. Place cake cooked side up face down and smear top of cake with roughly ¼ of the frosting.
Remove additional cake from pan and invert. Place bottom of cake to the frosted cake – then frost top and sides with remaining frosting.
In a medium bowl add in semi sweet chocolate chips and ¼ cup milk and place into the microwave for 20 seconds. Remove from microwave, blend chocolate and milk together and return to the microwave in 20 second increments until the mixture is smooth.
Allow the chocolate mixture to cool for roughly 2 minutes, until almost luke warm then begin to smooth onto the cake. Start at the center and gently blend outward. Don’t go all the way to the edge of the cake. Continue gently smoothing until all chocolate is spread to the top of the cake.
Cover the cake and allow to sit in the refrigerator for at least 30 minutes (I left mine in the fridge almost 24-hrs) before serving.
Cut into 12 equal pieces and enjoy!

Chocolate Cherry Cake


For my birthday I did not want a store bought cake. I would rather have a cake made for me at home because 1) I would know exactly what was going in it and I could figure out the points and 2) even though I love cake, I prefer homemade cakes so much more over store bought cakes.  I decided a chocolate cherry cake would be phenomenal and it would also be a crowd pleaser (which is always welcomed because it makes less food/dessert lying around)!
The great thing about this recipe is that not only is it incredibly Weight Watchers friendly, but it’s simple to make, moist, delicious and nobodywill know its points plus friendly!  My boyfriend was in heaven, I was in heaven and even my mother and neighbors daughter were raving about the cake.
Serves 12. 4 Points Plus values/serving.
Ingredients:
  • 15.25 oz Betty Crocker Super Moist Chocolate Fudge Cake Mix
  • No Sugar Added Cherry Pie Filling (I used the Walmart brand because the sugar free Comstock isn’t sold at my local grocery store)
  • 2 eggs
  • ¼ cup water
  • Non-stick Cooking spray
Preheat oven to 350 (or whatever temperature is listed on the back of your cake mix box depending on how you decide to bake these – whether in a cake pan, cupcake pan or bundt pan).
In a large bowl mix together the cake mix, cherry pie filling and eggs in a large bowl. Blend well until combined.  If your mix isn’t combining completely or is too “fudgy” add in the ¼ cup water and mix well to combine.
Spray your pan with non-stick cooking spray and pour the cake batter into the pan. Smooth out the top and bake per the box directions.  My oven cooks fast, so my cake was done in 27 minutes.

Let the cake cool completely and then cut into 12 even pieces.

I topped my slice with 2 tablespoons of fat free cool whip making it a completely guilt-free treat.  The cake is even delicious the day after because it is VERY moist.

Good Humor Birthday Cake Ice Cream

Let me start this off by saying that I am quite possibly obsessed with anything that has “birthday cake” or “party cake” in the description of an ice cream.  For a very long time I deprive myself from having birthday cake ice cream because there are not a whole lot of companies that sell the flavor, nor are they pointsplus friendly.  Low and behold shopping at my local grocery store, I spotted this box ofBirthday Cake ice creams by Good Humor.
I grabbed the box and calculated out the points and was quite surprised to find they were ONLY 3 points plus per bar. That meant they had to immediately take up space in my little shopping cart.  Good Humor Strawberry Shortcake ice creams have always been one of my favorites from the very start.  That was my staple ice cream I’d get from the ice cream man – but this birthday cake variety? TOTALLY takes the cake (literally and figuratively).
The outside of the ice cream is coated in crunchy, colory bits (the same texture of the strawberry shortcake outer coating).  There’s a bit of cake mixed into the ice cream – but since it’s frozen solid it’s hard to tell exactly, but the cake and ice cream are formed together – the middle/end of the ice cream having more ice cream than “cake” in it – but nonetheless they are straight up delicious.  My boyfriend had one when I did and ended up eating two.  Needless to say, we had to buy another box already!
QUESTION:
Have you tried the Good Humor Birthday Cake ice cream?