Chocolate Layered Reese’s Peanut Butter Cake

For our Christmas party with our friends, I made a Chocolate Layered Reese’s Peanut Butter Cake from Picky Palate.

Cake Ingredients:
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips

Icing Ingredients:
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)

Other Ingredients:
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

Here’s what you do:
Preheat oven to 350 degrees.  In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into two well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Make sure it’s completely cool before you try this!

Place one layer onto a cake stand and drizzle melted peanut butter over top.

Next spread a generous amount of cream cheese frosting over that.  Place another cake layer on top and repeat peanut butter and frosting until top layer is placed.

Cut your Reese’s in half and place all over the cake. 

Freeze the cake until ready for serving.  It stays nice and cold which makes it MUCH easier to cut into slices.

Enjoy-make sure you have a big cold glass of milk nearby!

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