Ingredients
- Cake
- 1 1/3 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp butter, cut into small pieces
- 3 squares bittersweet chocolate, coarsely chopped
- 1/4 cup unsweetened cocoa
- 1 cup milk
- 2 eggs,lightly beaten
- 1 tsp vanilla
- 3/4 cup(about 15) miniature milk chocolate peanut butter cups, coarsley chopped
- Frosting
- 3 oz cream cheese, room temperature
- 1/2 stick butter, room temperature
- 1 cup confectioner's sugar
- 1 tsp pure vanilla extract
- 1/4 cup(about 4) minature milk chocolate peanut butter cups
Preparation
Step 1
1. Preheat oven to 350. Butter and flour a 8x8x2 glass baking dish or use Baker's joy
2.Make Cake- Mix flour, baking powder and salt in a Medium bowl.Mix sugar, butter, chocolate ans cocoa in a large bowl. Bring milk to a boiling in a small saucepan. Pour hot milk over chocolate mixture;whisk until chocolate has melted and mixture is smooth. Whisk in egges and vanilla. Whisk in flour mixture. Fold in peanut butter cups and pour batter into prepared pan.
3.Bake at 350 for 40-45 minutes or until wooden toothpick comes out clean inserted in center of cake. Cool cake in pan on wire rack
4.Make Frosting-Beat together cream cheese and butter in a medium boel until creamy and smooth. Gradually Beat in confectioner's sugar and vanilla
5.Spread frosting evenly over top of colled cake. Sprinkle top of cake with chopped peanut butter cups.
6. Cut into 16 squares and serve