1For Cake: Mix ingredients and pour into two 8" round greased and floured cake tins. Bake at 350 degrees for 25-30 minutes. Cool.
2While cake is baking let ice cream melt ... once melted you want to put in a 8" round cake tin lined with saran wrap. Then refreeze. Take Reese cups and reserve 8 or so for decoration, the rest unwrap and chop up.
3Take each cooled cake layer and coat with as much chocolate peanut butter then sprinkle chopped peanut butter cups.
4Place one layer of cake on platter, then top with ice cream, then flip other cake layer with peanut butter on top of ice cream. Frost with cool whip and decorate with reserved peanut butter cups. Enjoy!!
Make sure to store in freezer.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...