Reese's Peanut Butter Cup Cake

I feel like this recipe needs a drum roll....don't quite know how to accomplish that feat on here, so you'll just have to use your imaginations!  As we've stated before, Kyla LOVES herself some Reese's, actually anything chocolate and peanut butter will do for her! 

Here's some of her favorite Peanut Butter recipes:

Peanut Butter Bars

No-Bake Reese's Peanut Butter Bars

Chocolate and Peanut Butter Whoopie Pies (Kyla's own creation!)

Soft & Chewy Peanut Butter Cookies

Chocolate and Peanut Butter Ribbon Dessert

Peanut Butter Balls

Peanut Butter Fudge Sauce (for ice cream)

Muddy Buddies

AND Chocolate and Peanut Butter Pie

WHAT A LIST!!

So anyway, when I saw this cake I knew it would be PERFECT for her birthday! 

It was really simple to put together, but looks like you spent hours on it!  Just throw some flour on your face and spritz it with some water to create the image of slaving all day in the kitchen!:)  This one was a winner!  She absolutely loved it!

Reeses Peanut Butter Cup Cake

Recipe adapted from Pamela Wynne

PRINT RECIPE

For the Cake:

1 box chocolate cake mix (I used devils food cake)

Ingredients listed on cake box

Prepare cake mix according to package directions.  Pour batter into two 9 inch greased and floured round cake pans.  Bake according to package directions.  Let cool for 10 minutes in cake pan, then run a knife around the edges and transfer to a cooling rack to cool completely.

While the cake is cooling, prepare the filling.

FILLING:

1 cup semi sweet chocolate chips

1 cup heavy cream

1/2 cup creamy peanut butter

1/2 cup Reese's peanut butter cups, roughly chopped

Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk together until the chocolate is melted and it is combined. Then Whisk in the peanut butter until it's all incorporated and smooth. Set aside 1/4 of the filling. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

When cake and filling are cooled, spread the filling with the peanut butter cups in it on top of one of the cakes.  Place the other cake on top of the filling.  Using the reserved filling (without the peanut butter cups) spread a thin layer on the entire outside of the cake.  Place in the fridge until the fudge is set and firm to the touch.

Now prepare the frosting.

FROSTING:

1/2 cup creamy peanut butter

1/2 cup butter, at room temperature

2 tsp vanilla extract

2 cups powdered sugar

Cream together the butter and peanut butter. Add the vanilla, then the sugar and beat until fluffy.

Spread the peanut butter frosting over the whole cake. Decorate with peanut butter cups.

NOTE: I used almost exactly 2 small bags of miniature peanut butter cups for the fudge filling and decorating.

Enjoy a slice!

(Here's a picture of the Birthday Girl ready to dig in!!:))