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    You are in: Home / Recipes / Reese's Peanut Butter Cake Recipe
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    Reese's Peanut Butter Cake

    Reese's Peanut Butter Cake. Photo by Julie B's Hive

    1/2 Photos of Reese's Peanut Butter Cake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    SJBisanz's Note:

    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!

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    Ingredients:

    Serves: 12-18

    Yield:

    9 X 13 ...

    Units: US | Metric

    • 1 (18 1/2 ounce) box dark chocolate cake mix
    • 1 1/3 cups water
    • 1/2 cup vegetable oil
    • 3 eggs
    • 2 cups powdered sugar
    • 1/2 cup creamy peanut butter
    • 1 1/2 teaspoons vanilla
    • 1/4 cup milk
    • 1 (12 ounce) package semi-sweet chocolate chips
    • 6 -8 reece's peanut butter cups, chilled then chopped

    Directions:

    1. 1
      Prepare cake according to directions for a 9X13 pan. Set aside to cool.
    2. 2
      Mix peanut butter, powdered sugar and vanilla with mixer.
    3. 3
      Add small amounts of milk until desired consistency is achieved. This is frosting; so thicker is better.
    4. 4
      Spread evenly over cool caked. (Hint -- if cake is partially frozen, there is less “tearing” when spreading the frosting.).
    5. 5
      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!
    6. 6
      Spread this over the top of the peanut butter frosting; spoonfuls at a time. Reheat if it hardens.
    7. 7
      Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill to set chocolate.
    8. 8
      This will be easier to cut at room temperature as the top chocolate layer will have hardened.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Another idea would be to add the chopped peanut butter cups to the cake mix before baking.

    Ratings & Reviews:

    • on November 06, 2011

      55

      Made this for a friends birthday, and almost everyone came for a second piece!!!! So yummy! When u add the peanut butter frosting since it is so thick I found it worked well to flatten the frosting into little sheets with ur hands and press them on top, no tearing the cake that way!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2011

      This cake is just what my son wanted for his birthday. I used the Reese's minis. They come unwrapped and can be used whole. Also, you can add a little parafin to your chocolate chips and the chocolate will set but won't crack.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2009

      55

      I love PB & chocolate, but for some reason those PB cups don't really do much for me! However, I made this cake for a friend of mine who is totally addicted to PB, chocolate AND those Reece's thingies, & he was elated at the IDEA AND THE TASTE of this cake, so who am I to quibble! Another time (& just for myself) I'd make this, using extra chunky PB, but leave out the PB cups! Definitely a keeper, Reece's or not! [Tagged, made & reviewed in New Kids on the Block tag]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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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
    50%
    Total Fat 38.1 g
    58%
    Saturated Fat 11.7 g
    58%
    Cholesterol 48.5 mg
    16%
    Sodium 517.6 mg
    21%
    Total Carbohydrate 85.2 g
    28%
    Dietary Fiber 4.1 g
    16%
    Sugars 63.6 g
    254%
    Protein 10.5 g
    21%

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