Reese's Peanut Butter Cake

Recipe by SJBisanz
READY IN: 40mins
SERVES: 12-18


  • 1
    (18 1/2 ounce) box dark chocolate cake mix
  • 1 13
    cups water
  • 12
    cup vegetable oil
  • 1 12
    teaspoons vanilla
  • 14
    cup milk
  • 1
    (12 ounce) package semi-sweet chocolate chips
  • 6 -8
    reece's peanut butter cups, chilled then chopped


  • 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.