Name: The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake
Yield: 4 servings
Ingredients: 1 box Devils Food Cake Mix; 4 large eggs; 1/2 cup of canola oil; 1/2 cup of water; 8 oz sour cream; 1 small box instant chocolate pudding mix; 1 bag mini or regular chocolate chips; 4 eight-oz packages softened cream cheese; 2 sticks softened butter; 16 oz bag powdered sugar; 1 cup melted creamy peanut butter; 1 bag of Reese's Peanut Butter Cup minis, halved (freeze for an hour before cutting to make easier)

1
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. It will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes until toothpick comes out cleanly. Let cool completely.
2
To prepare cream cheese frosting place softened cream cheese and butter in 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.
3
Turn cake onto wax paper with a large serrated knife cut each cake in half width wise to form four layers. Place one layer onto a cake stand and drizzle melted peanut butter over the 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. Spread remaining frosting over entire cake then top with halved peanut butter cups. Freeze the cake until serving.

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake

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