Got milk? You’ll need it! I’ve had & made this recipe for about 15 years now. I always seem to break it out for special birthday celebrations. Tomorrow is my sweet neighbor Ellie’s 5th birthday. I couldn’t resist making this, especially when she told me that she loves Reese’s Peanut Butter Cups! Hopefully her & her sweet family enjoy this with a huge glass of very cold milk tomorrow 🙂
1 box of devil’s food cake
1 c of buttermilk
1/2 c of vegetable oil
3 c of chopped up Reese’s Peanut Butter Cups (divided 2 c/1 c)
8 oz of dark chocolate, chopped
1 c of heavy cream
3/4 c of peanut butter (smooth)
Preheat the oven to 350. Spray two round 9 inch cake pans with non stick spray (I also lined the bottom of my pans with wax paper if you care to do that as well).
In your stand mixer with the paddle attached, mix the cake mix, eggs, buttermilk and oil for 1 minute. The increase the speed to med/high for 2 minutes. Fold in 2 c of the chopped peanut butter cups by hand. Pour 1/2 of the batter into one pan and then repeat with the second pan. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
Let the cakes cool completely before removing.
In the meantime, chop up your chocolate bar or chips (whatever you’re using) and set aside in a bowl. In a small sauce pan heat the heavy cream until it starts to boil. Remove from the heat and pour over the chopped chocolate. Whisk until it is completely melted.
Add the peanut butter to a bowl and microwave for 1 minute. Set aside. Add your first cake layer to your decorative dish. Pour the peanut butter over the top of the first cake (layer in between). Then place the second cake over top. At this point you will pour the melted chocolate over top and let it drip down the sides. Then you will top the cake and sides with the remaining 1c of chopped peanut butter cups. Enjoy!
— Knead to Cook