Reese's Peanut Butter Cake

By Kimi Gaines
@kimijo

This cake is a hit for anyone that is a peanut butter chocolate fan. It is a 4 layer cake with peanut butter frosting between each layer and chopped up Reese Cups on every layer, with the sides frosted with milk chocolate frosting. To top it off chopped Reese Cups all on top and garnished around the sides. This a signature cake is one that my daughter and I created. This is a time consuming cake, definitely not a quick cake to make.

Rating:

★★★★★ 3 votes

Comments:

8 Comments

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

2 box: duncan hines classic yellow cake mix
2 pkg: small instant vanilla pudding
16 oz: container of sour cream
6: eggs
1 c: milk
2/3 c: butter, melted
2 can(s): milk chocolate frosting
1 large: bag of reese cup family size bag
1 c: creamy peanut butter
32 oz: powdered sugar, sifted (8cups)
1 c: plus 2 tablespoons milk
2 tsp: pure vanilla extract

Step-By-Step

1Heat oven to 350F. Grease 4-8inch cake pans generously (batter is very thick).

2In a mixing bowl combine all ingredients except peanut butter cups and frosting; mix, scraping the bowl. Mix on high speed for 3 minutes. Evenly distribute cake batter (I can only put 3 pans in my oven at a time).

3Bake for 25-30 minutes, checking at 25 minutes. Let cool 10 minutes and then invert onto a baking rack. Completely cool before frosting.

4While cakes are cooling unwrap all candies and chop up into small pieces.

5PEANUT BUTTER FROSTING:
In large mixing bowl cream peanut butter; gradually add in half the powdered sugar (I do not sift my sugar and it is smooth as silk)beating well. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add in vanilla; beat well.

6On bottom layer frost with peanut butter frosting, sprinkle with cut up candy. Repeat this on all layer including the top. Frost sides with chocolate frosting. Garnish bottom side of cake with remaining candy.

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