My son's request for his birthday cake led to this creation. I didn't see another like it; and had so many requests for it; thought I would share. Very easy to make and if you love Reeses, then this ought to cover you. Keep milk close by! Oh, and it freezes beautifully!
- Prepare cake according to directions for a 9X13 pan. Set aside to cool.
- Mix peanut butter, powdered sugar and vanilla with mixer.
- Add small amounts of milk until desired consistency is achieved. This is frosting; so thicker is better.
- Spread evenly over cool caked. (Hint -- if cake is partially frozen, there is less “tearing” when spreading the frosting.).
- Melt chocolate chips in microwave for one minute. Stir to ensure all is melted and it has a slightly "runny" consistency. Makes it easier to spread!
- Spread this over the top of the peanut butter frosting; spoonfuls at a time. Reheat if it hardens.
- Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill to set chocolate.
- This will be easier to cut at room temperature as the top chocolate layer will have hardened.
- You can bypass that difficulty by cutting thru the first layer before it sets too hard. Not a problem really if you don't; just not as pretty if the top breaks while cutting it.
- As an alternative; you can also use a bundt cake pan. Make the peanut butter frosting a little thinner in that case so it “drips” better.
- Another idea would be to add the chopped peanut butter cups to the cake mix before baking.