Chocolate Peanut Butter Cake wit Reese's Cups

Chocolate Peanut Butter Cake with Reese’s Peanut Butter Cups

Chocolate Peanut Butter Cake with Reese’s Peanut Butter Cups

 

Chocolate cake, peanut butter filling and chocolate ganache. Topped with Reese’s mini peanut butter cups make for a Truly Decadent & Beautiful Dessert.

Yield: 24     Prep Time: 10 minutes     Cook Time: 40 minutes     Additional Time: 30 minutes     Total Time: 1 hour 20 minutes

 

Ingredients:

1 box chocolate cake mix
1/2 cup oil
1 1/4 cup water
3 eggs (per package instructions), If your box mix says to use 2 eggs, I’d add a third to the
mix.
1 package (3.9 oz) instant chocolate pudding mix
2 cups creamy peanut butter
2 cups confectioners sugar
4 tablespoons butter, melted
2 cups semi-sweet chocolate chips
1 pint heavy cream
1 8 oz. bag Reese’s mini peanut butter cups

 

Instructions:

1. Butter a large sheet pan (9 x 13)
2. Combine the cake mix with the eggs, water, oil, and instant pudding.
3. Spread into baking dish and cook for 30-40 mins at 350 degrees. Set aside to cool.
4. In a large mixing bowl combine peanut butter, sugar and butter.
5. Once the sheet cake is cool, spread the peanut butter mixture over the top by dropping large spoonfuls all around, making it easier to spread evenly.
6. Combine chocolate chips and heavy cream on medium heat in a saucepan. Cook, stirring constantly until the cream and chocolate are well combined.
7. Pour chocolate ganache (chips & cream mixture) over the peanut butter layer.
8. Top with mini chocolate peanut butter cups.
9. Set in refrigerator to set for 20 mins or more and serve.

Nutrition Information: Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 394 Total Fat: 30g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 66mg Sodium: 223mg Carbohydrates: 29g Fiber: 2g Sugar: 22g
Protein: 7g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot
guarantee the accuracy of the nutritional information given for any recipe on this site.

 

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Post Author: Chef Martin

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