Okay...so IT Guy wasn't a big fan of this cake...I'll tell you that up front. The reason? He's doesn't like peanut butter! Can you imagine? I don't get that. This cake WAS good..I don't care WHAT he says! So, SO good! I loved the frosting/filling. Make sure you keep this cake in the fridge. You can make it layered or in a 9x13 inch pan. It's delish!
Chocolate Peanut Butter Cake
1 box Devil's Food cake mix
1 8 ounce container Cool whip
1 large box vanilla instant pudding
1 1/4 cups milk
1/2 cup peanut butter
Mini Reese's peanut Butter cups
Chocolate Ice cream Topping for drizzling (optional)
In a medium bowl, combine pudding mix and milk. Whisk until well combined.
Add peanut butter and mix until well blended.
Gently fold in Cool Whip. Cover and place in the fridge for an hour or so.
Prepare cake as directed on box using two 9-inch pans or one 9 x 13 inch pan.
Bake cake and allow to come to room temperature.
Place one cake layer on a serving platter and top with some of the peanut butter frosting. (Or frost cake in 9x13 pan.)
Top with remaining layer and frost cake.
Sprinkle with peanut butter cups and drizzle with chocolate topping.
Store in the fridge.
Here's all you need. Bake the cake
according to the box directions.
Mix the pudding with the milk.
Then stir in the peanut butter.
Then add the Cool Whip.
Pop it in the fridge for a while to let it firm up.
Then frost your baked and cooled cake.
Add the mini peanut butter cups.
I also drizzled some ice cream
fudge topping that I had warmed
a teeny bit all over the top.
So so good!!
