Skip to main content

Commercial RecipePeanut Butter Cake With Chocolate Frosting


0 minutes
3 (9-inch) cakes

Birthdays, weddings, holidays ... anytime is the best time for cake, especially if peanut butter and chocolate are involved. Add REESE'S Peanut Butter Sauce to a white cake mix, and then stir in chopped REESE'S Peanut Butter Cups. Finish off your creation by icing the entire cake with a HERSHEY'S Cocoa buttercream frosting.

Ingredients & Directions


  • 3 lbs. 6 oz.
    white cake mix with pudding in the mix
  • 6 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 1 lb. 2 oz.
    Chopped REESE'S Peanut Butter Cups (Item# 40024)
  • 9 oz.
    salted butter, softened
  • 2 lbs.
    powdered sugar
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 6 to 8 fl. oz.
  • 1⁄2 oz.
    vanilla extract



Heat oven according to package directions. Generously spray with vegetable cooking spray and flour six (9-inch) round baking pans.


Prepare cake batter according to package directions, adding REESE'S Peanut Butter Sauce to mixture. Stir in Chopped REESE'S Peanut Butter Cups. Evenly divide batter into each prepared pans.


Bake according to package directions or until wooden pick inserted in center comes out clean. Cool 15 minutes; run knife around edge of pans before removing cakes to wire racks. Cool completely.


Prepare and evenly divide and frost with CHOCOLATE BUTTERCREAM FROSTING: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add powdered sugar and HERSHEY'S Cocoa alternately with milk; continue mixing to spreading consistency (additional milk may be needed). Blend in vanilla. Makes 10 to 12 servings per cake.