I found this recipe on Annie's Eats and HAD to try it because it pretty much looks AMAZING and guess what!??! IT WAS AMAZING!!
Haha seriously though it was sooo good, and definitely not as difficult as I thought it might be… I did use a box cake as my base for the cake so that helped!
1 Chocolate Cake mix
1 Instant Chocolate Pudding mix
1 ¼ C. Water
½ C. Crisco or vegetable oil
Preheat the oven to 350 degrees. Mix all ingredients in a medium bowl and mix on medium speed for 2 minutes with an electric mixer. Grease and flour two 9x2” round cake pans (you can also line the pans with a circle of parchment paper to keep it from sticking). Divide batter evenly into the 2 pans. Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Place pans on a wire rack to cool for 5 minutes, run a knife along the edges and remove cakes from pans. Cool to room temperature.
Peanut Butter Frosting/Filling
1 C. Powdered Sugar
1 C. Creamy Peanut butter
5 TBS butter at room temperature
¼ tsp salt
1/3 C. Heavy Cream
*You will also need a 12oz bag of mini Reese’s cups
Mix the Powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer with a paddle attachment. Mix on medium/low speed until creamy, scraping down the bowl with a rubber spatula as you mix. Add the cream and beat on high until the mixture is light and smooth.
Chop the Reese’s Cups in half, I used about 12 for the bottom, 9 for the top then chopped 12 or so for the filling and topping.
Place one of the cake layers on the dish it will be served on OR you can get a circle cardboard wrapped in tin foil and frost it on that so you can move it easier later. Spread the Peanut Butter frosting on the top of the cake layer and sprinkle with chopped Reese’s Cups. Place the second cake layer on top of the first and frost the top and outside of the cake with the remaining peanut butter frosting. Decorate with the halved and chopped Reese’s cups.