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Prep 15 mins
Cook 34 mins
This is a VERY rich cake, and that's why I love it. I found the recipe on a blog that linked to another blog that linked to Kraft, I believe. I wrote it down and didn't try it out for a few months so I lost where the original recipe was posted, I also modified it a bit. This cake is to die for. Pour a glass of milk, or two, you're gonna need it.
- 1 (18 1/4 ounce) box devil's food cake mix
- 3 eggs
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces, plus more to garnish, I used twice as many peanut butter cups so I could decorate th)
- 6 ounces prepared chocolate pudding (not the dry mix, the actual snack sized container of pudding)
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1⁄2 cup creamy peanut butter
- Heat oven to 350°F Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.
- In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Stir in the pudding. Fold in 2 cups of the chopped peanut butter cups.
- Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
- Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
- Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.