I try very hard to adhere to my Birthday Cake Rule (longtime readers, you know what I’m talking about!), but every so often, a wrench gets thrown into the works. Take my dad’s July birthday; the first thought that popped into my head was, “Ugh, it’s too darned hot to bake!”
(In all fairness, I had that same thought last year and took what I thought was an easy out by ordering an ice cream cake from Dairy Queen. Their regular decorator was on vacation – though no one told us this when we special-ordered it a week in advance – and the resulting dessert fell firmly into the “can’t-sleep-clown-will-eat-me” nightmare category. But hey, all cats are grey in the dark, right?)
To my credit, I had a plan this year. I had made the Peanut Butter Cup Icebox Cake from the Brown Eyed Baker for Father’s Day, and it was a resounding success. Chocolate and peanut butter appear to be the way to his heart – so why not make it again?
I’ve started to think of this as my “cardio cake” (which is really stretching to make something sound far healthier than it really is): because the instructions indicate that each layer needs to chill in the fridge while the next one is prepared, and because there’s never a 9 x 13″ chunk of spare real estate in the upstairs fridge, I had to keep running it down to the basement fridge for its solitary confinement and then back down to retrieve it when I was ready to proceed.
But was it worth it? Just look at those layers of chocolate-peanut butter-y goodness!
It does generate a lot of dishes – and necessitates the dirtying of that clunky monster, the food processor – but for a cool and creamy finish to your meal, you could do a lot worse!
As always, thanks for looking! 🙂