Ingredients
- 1 package Yellow Cake Mix or Chocolate Cake Mix
- 1 (3.4 oz.) package chocolate instant pudding
- 2 tablespoons all-purpose flour
- 4 large eggs
- ½ cup water
- 1-cup milk
- 1-teaspoon vanilla extract
- ½ cup creamy peanut butter (I use Jif Creamy)
- ½ bag Reese’s Peanut Butter Chips
- 8 ounces Reese’s Peanut Butter Cup Miniatures – cut into fourths (do NOT use Peanut Butter Cup Baking Cups)
- ½ cup creamy peanut butter
- ¾ cup chopped Reese’s peanut butter cup miniatures
- Reese’s Peanut Butter Chips
- Peanut Butter Cups Miniatures - chopped
*Read through entire ingredient list before starting.
For the Cake:
For the Peanut Butter Cup Frosting:
For the Garnish:
Instructions
- Preheat oven to 350F.
- Grease & flour 10-inch tube or Bundt pan.
- Mix together cake mix, pudding & flour in a large mixer bowl.
- Add eggs, water, milk, peanut butter, vanilla extract and mix for 30 seconds on low speed then 2 minutes on medium speed.
- Fold in peanut butter chips & chopped peanut butter cup.
- Pour into prepared pan and bake 45-55 minutes or until toothpick inserted in the middle comes out clean.
- Cool cake on cooling rack 15 minutes.
- Invert cake onto a cooling rack and let completely cool (upright).
- In a small saucepan, melt peanut butter and chopped Reese's Peanut Butter Cup Miniatures over low heat until melted and smooth. Stir often.
- Pour warm icing over completely cooled cake while letting it drizzle down the sides.
- Garnish with extra Reese’s Peanut Butter Chips and chopped Reese’s Peanut Butter Cup Miniatures.
- Serve after frosting is cooled and set.
- Enjoy!
For the Cake:
For the Peanut Butter Cup Frosting:
*See notes for freezing.
Notes
*This cake can be frozen: Tightly wrap cake in plastic wrap & aluminum foil then place in a freezer container or bag. Cake will keep up to 1 month.
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