Super Easy Reeses Peanut Butter Cake Recipes

Steps:

• Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
• Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
• Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
• Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
• Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.

Steps:

• 1. Follow directions for the white cake mix.
• 2. Once mixed, add 2 tablespoons of crunchy or smooth peanut butter depending whether you like nuts duh lol
• 3. Add the 15 (more or less) softened mini reeses's cups. Mix in til you really can't see big chunks anymore. Then bake the cake as directed.
• 4. For Frosting: Mix confectioner's sugar, 3 tablespoons of peanut butter (preferably smooth since it is for icing :), 2 tablespoons of softened butter. Add the milk VERY slow since it can make the icing way too liquidy.
• 5. Might wana add som reese's peanut butter cup chunks on the sides and/OR the top of the cake. I prefer the sides.
• 6. ENJOY!! And let me know how you like it!

Steps:

• Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
• Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

Steps:

• Prepare cake according to directions for a 9X13 pan. Set aside to cool.
• For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
• Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less "tearing" when spreading the frosting.).
• For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
• Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
• As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it "drips" better.
• Another idea would be to add the chopped peanut butter cups to the cake mix before baking.