Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake
- 1 box Pillsbury Devils Food Cake Mix
- 4 large eggs
- 1/2 Cup canola oil
- 1/2 Cup water
- 8 oz sour cream
- 1 small box instant chocolate pudding mix
- 1 bag mini or regular chocolate chips
- 4 8oz packages softened cream cheese
- 2 sticks softened butter
- 16 oz bag powdered sugar (most of it)
- 1 Cup melted creamy peanut butter
- 1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
Adapted from picky-palate.com
1. Preheat oven to 350 degrees F.
2. Beat the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips with electric mixer until well combined, about 1 1/2 minutes. (Will be thick.)
3. Pour evenly into 2 well greased 9 inch cake pans.
4. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
5. To prepare cream cheese frosting, place softened cream cheese and butter into a mixing bowl and 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.)
6. Refrigerate for a good hour before frosting.
7. Turn cakes onto wax paper. With a large serrated knife, cut each cake in half width wise to form 4 layers.
8. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that.
9. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed.
10. Spread remaining frosting over entire cake then top with halved Reese's Peanut Butter Cup Minis. (I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices.)