Chocolate Peanut Butter Cup Pound Cake

 Chocolate Peanut Butter Cup Pound Cake for the Christmas win!

Ingredients

*Read through entire ingredient list before starting.
For the Cake:
• 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)
For the Peanut Butter Cup Frosting:
• ½ cup creamy peanut butter
• ¾ cup chopped Reese’s peanut butter cup miniatures
For the Garnish:
• Reese’s Peanut Butter Chips
• Peanut Butter Cups Miniatures - chopped

Instructions

For the Cake:
1. Preheat oven to 350F.
2. Grease & flour 10-inch tube or Bundt pan.
3. Mix together cake mix, pudding & flour in a large mixer bowl.
4. Add eggs, water, milk, peanut butter, vanilla extract and mix for 30 seconds on low speed then 2 minutes on medium speed.
5. Fold in peanut butter chips & chopped peanut butter cup.
6. Pour into prepared pan and bake 45-55 minutes or until toothpick inserted in the middle comes out clean.
7. Cool cake on cooling rack 15 minutes.
8. Invert cake onto a cooling rack and let completely cool (upright).
For the Peanut Butter Cup Frosting:
9. In a small saucepan, melt peanut butter and chopped Reese's Peanut Butter Cup Miniatures over low heat until melted and smooth. Stir often.
10. Pour warm icing over completely cooled cake while letting it drizzle down the sides.
11. Garnish with extra Reese’s Peanut Butter Chips and chopped Reese’s Peanut Butter Cup Miniatures.
12. Serve after frosting is cooled and set.
*See notes for freezing.
13. Enjoy!

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.

http://www.thecookierookie.com/chocolate-peanut-butter-cup-pound-cake/