Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Betty Crocker™ SuperMoist™ yellow cake mix, black pepper, Bob's Red Mill, Borden, brown sugar, cake, Campbell’s soups, casserole, Chiquita, chocolate-flavored syrup, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, peanut butter, peanut butter cake, Pepperidge Farm, Peter Pan creamy peanut butter, Philadelphia cream cheese, Powdered sugar, recipe, Reese's™ peanut butter cups miniatures, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Last month we were in New York City. It was my husband’s fifth time in the city, but it was my first. We went to the city with both of my sisters who had been there once before as well. Since everyone I was going with had seen the city before, they had their ideas about what they wanted to do and where we should eat. As we found more and more delicious places to eat, we had a hard time narrowing it down.
Finally, we found a restaurant that served the warm food we needed. It had grilled cheese and tomato soup and lots of coffee. When we were done eating all of that (oh, and some amazing parmesan coated tater tots!), we decided we wanted dessert. They had only one on the menu but we figured we would go with it. It was a Reese’s cake. It was a vanilla and chocolate swirled cake that had chunks of Reese’s spread throughout. I was hesitant at first because I was not so sure I would really enjoy it, but gosh it was good.
Photo and recipe courtesy of Betty Crocker.
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