Ingredients:
- 8 large Reese's cups, frozen
- Nonstick cooking spray
- Flour
- 1 box yellow cake mix
- 2 1/2 cups evaporated milk
- 16 tbsp butter
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- 4 eggs
- 6 cups confectioners' sugar
- 1/4 cup cocoa
Directions:
- Throw the Reese's in the freezer the night before you make this cake.
- Heat the oven to 350 degrees. Spray as many 8" round cake pans as you have with cooking spray, then dust with some flour and knock out the excess. Set aside.
- Put the cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs and 1/3 cup water into a large bow.
- Beat until light and fluffy
- Add 1 cup of batter to each cake pan and bake 10-12 minutes or until cake is golden brown and thoroughly cooked
- Continue this process until batter is gone
- Combine the remaining milk, sugar and cocoa in a medium pot; stir well, then add remaining butter.
- Cook over medium heat, stirring constantly, until butter is melted, which normally takes 4-5 minutes. Let cool for 5 minutes, continuing to stir well
- Spread each cake layer with about 1/2 cup of frosting until all your layers are completed. Frost the outside of the cake with remaining frosting
- Take the Reese's cups out of the freezer, remove packaging and put in ziplock baggy. Using a tenderizer, hammer, or the fists God gave you, smash them into little pieces
- Top cake with Reese's crumbs and refrigerate until ready to serve
This cake is peculiar in that Smith Landing cakes are normally 10 layers, and I only did 6. I did this for two reasons: 1) I was sick and tired of baking, and 2) the original recipe lied and said I would only need 1 box of cake mix, when you actually need 2. So if you feel like going the distance and doing the whole 10 layers, then double all the cake/frosting ingredients. I know you can do it.
Love and waaaaaaay-too-much-cake,
Rachael
