There are two things about me that just don’t go together – I’m a health freak that loves, I mean really loves, Reese’s® Peanut Butter cups. I have a very sensitive stomach, but I have convinced my body to accept these delicious things without suffering the side effects of sugar.
Anyone who knows me, knows that I’m always finding new ways to sneak Reese’s® Peanut Butter cups into my weekly dessert splurge. But how does a wheat free, gluten free person do that and not completely wreck her body? Well, I finally found my answer with my version of a “clean” Reese’s® Peanut Butter Cake.
Here’s my disclaimer: I am no baker, just a gal who loves to eat healthy and make desserts with natural organic ingredients. I made this cake for friends this past week and they loved it!
Caution: Eat cake slowly, or you’ll end up in sugar overload!
What you need:
- 1 Bag Namaste® Wheat and Gluten Free Cake mix (you will need water, eggs and oil)
- 1 Jar of Organic Peanut Butter ( I like Trader Joes or Brad’s Organic)
- A bag of chocolate chips to melt (I find it less expensive and with less sugar than chocolate icing, but you can substitute with icing)
- Bag of Reese’s® Peanut Butter Cups
- Follow the directions on the Namaste® Wheat and Gluten Free Cake mix. It makes two layers.
- Let the layers cool.
- Ice the top with half cup or more of peanut butter.
- Place the second layer on top.
- Melt the chocolate chips and ice the top of the cake.
- Chop and break up the Reese’s Peanut Butter Cups on top of cake.
- Chill cake for an hour before serving
- Serve and prepare yourself for compliments!
Enjoy!
Lori
Do you know the calories. Sugar grams & fat grams in this recipe?
Christine
I’m sorry, I don’t have the sugar grams and fat grams. But, I promise you one slice is worth the risk. 🙂 Enjoy! Be sure to leave a comment if you make the cake!