The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake Recipes
THE ULTIMATE CHOCOLATE LAYERED REESES PEANUT BUTTER CUP CAKE
Steps:
- Preheat oven to 350 degrees. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix, and chocolate chips. Beat until well combined, about 1 1/2 minutes. It will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes until toothpick comes out cleanly. Let cool completely. To prepare cream cheese frosting place softened cream cheese and butter in mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting. Turn cake onto wax paper with a large serrated knife cut each cake in half width wise to form four layers. Place one layer onto a cake stand and drizzle melted peanut butter over the top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved peanut butter cups. Freeze the cake until serving.
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- In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
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- In a bowl, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy.
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
- Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
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