I mentioned that I made this peanut butter chocolate cake a few months ago for my son’s birthday, but totally forgot to post the recipe. Thanks to Kellie, who left a comment on my Facebook page, reminding me. If you haven’t joined us over there, you really should. I would love to start getting feedback from all of you.
If you like chocolate and peanut butter like we do at our house, you have got to give this cake a try! The first time I made it, I used a recipe for homemade chocolate cake. For some reason, it was not as moist as I wanted. Last time I used a Duncan Hines devil’s food cake mix. It was perfect! Not only does it taste divine, but it makes a wonderful presentation. Who could resist all those Reese’s peanut butter cups decorating the top? I’m glad I have a glass cake cover so my kids couldn’t walk by and pick them off.
Reese’s Peanut Butter Chocolate Cake
1 box devils food cake (or your favorite recipe)
1 bag Reese’s peanut butter cups (the miniature kind)
Peanut Butter Frosting:
2 cups creamy peanut butter
1/2 cup soft butter
1 1/2 tsp vanilla
1/2 tsp salt
2 cups powdered sugar
2/3 cup whipping cream
Prepare cake according to directions on box. Bake in 2 greased and floured 9″ round pans. Cool completely.
For frosting: Beat together butter, peanut butter, vanilla and salt. Add powdered sugar and enough cream to reach spreading consistency.
To assemble: Place one cake layer on a plate, flat side up. Spread with a layer of frosting. If desired, sprinkle with a few finely chopped Reese’s peanut butter cups. Top with remaining cake layer. Frost top and sides of cake. Decorate with halved Reese’s peanut butter cups. Finely chop any remaining peanut butter cups and sprinkle them in the center.
I have updated the photo of this amazingly delicious cake. Just for funsies, I thought I’d keep the old picture here for you to laugh at. My photography skills have sure improved, haven’t they?