Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Cake pans
- Parchment paper
Ingredients
- 1 box chocolate cake mix plus ingredients listed on the box
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Reese’s Peanut Butter Cups chopped
- 1/2 cup chocolate ganache for drizzling
Instructions
- Preheat your oven to 350°F and grease two round cake pans, lining them with parchment paper.
- Mix the chocolate cake batter according to the package instructions.
- Pour the batter evenly into the prepared pans and bake.
- In a large bowl, beat the softened butter and peanut butter until smooth.
- Gradually add the powdered sugar, alternating with the milk, beating until fluffy, then stir in the vanilla extract.
- Once the cakes have cooled, spread a layer of peanut butter frosting on the first layer.
- Top it with the second cake and frost the entire cake.
- Sprinkle chopped Reese’s Peanut Butter Cups on top and drizzle with chocolate ganache.
- Chill the cake for 15 minutes before serving.
Notes
For a nutty twist, you can use almond butter instead of peanut butter. To make the frosting extra light, chill the mixing bowl and beaters before whipping. Wrap the cake tightly to store at room temperature for up to 2 days, or refrigerate for up to a week. To freeze, wrap it in foil and store in an airtight container for up to 3 months. Thaw overnight in the fridge before serving. For a smoother frosting, sift the powdered sugar before adding it.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg
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