Ingredients
- 1 devil’s food cake mix
- 3 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
- 8 oz. dark chocolate, chopped
- 1 cup heavy cream
- 1/2 cup peanut butter
Preparation
Step 1
* Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
* In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
* Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
* Cool cakes completely.
* Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
* Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
* Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.