1/2 Photos of Reese's Peanut Butter Cake
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!
My Private Note
9 X 13 ...
Units: US | Metric
- 1Prepare cake according to directions for a 9X13 pan. Set aside to cool.
- 2Mix peanut butter, powdered sugar and vanilla with mixer.
- 3Add small amounts of milk until desired consistency is achieved. This is frosting; so thicker is better.
- 4Spread evenly over cool caked. (Hint -- if cake is partially frozen, there is less “tearing” when spreading the frosting.).
- 5Melt 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!
- 6Spread this over the top of the peanut butter frosting; spoonfuls at a time. Reheat if it hardens.
- 7Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill to set chocolate.
- 8This will be easier to cut at room temperature as the top chocolate layer will have hardened.
- 9You 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.
- 10As 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.
- 11Another idea would be to add the chopped peanut butter cups to the cake mix before baking.
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Nutritional Facts for Reese's Peanut Butter Cake
Serving Size: 1 (119 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 684.6
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 11.7 g
- Cholesterol 48.5 mg
- Sodium 517.6 mg
- Total Carbohydrate 85.2 g
- Dietary Fiber 4.1 g
- Sugars 63.6 g
- Protein 10.5 g