Reeses Peanut Butter Cup Cake

For the Cake:

1 box chocolate
cake mix (I used devils food cake)

Ingredients
listed on cake box

Prepare cake mix
according to package directions. Pour batter into two 9 inch greased and
floured round cake pans. Bake according to package directions. Let cool for 10
minutes in cake pan, then run a knife around the edges and transfer to a
cooling rack to cool completely.

While the cake
is cooling, prepare the filling.

FILLING:

1 cup semi sweet
chocolate chips

1 cup heavy
cream

1/2 cup creamy
peanut butter

1/2 cup Reese’s
peanut butter cups, roughly chopped

DIRECTIONS :

Heat the cream
until it just begins to boil. Pour it over the chocolate in a medium bowl.
Whisk together until the chocolate is melted and it is combined. Then Whisk in
the peanut butter until it’s all incorporated and smooth. Set aside 1/4 of the
filling. Cool the other 3/4 completely, then gently stir in the peanut butter
cups.

When cake and
filling are cooled, spread the filling with the peanut butter cups in it on top
of one of the cakes. Place the other cake on top of the filling. Using the
reserved filling (without the peanut butter cups) spread a thin layer on the
entire outside of the cake. Place in the fridge until the fudge is set and firm
to the touch.

Now prepare the
frosting.

FROSTING:

1/2 cup creamy
peanut butter

1/2 cup butter,
at room temperature

2 tsp vanilla
extract

2 cups powdered
sugar

Cream together
the butter and peanut butter. Add the vanilla, then the sugar and beat until
fluffy.

Spread the
peanut butter frosting over the whole cake. Decorate with peanut butter cups