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Commercial RecipePeanut Butter Cake With Chocolate Frosting

Peanut Butter Cake With Chocolate Frosting

Details

Time
0 minutes
Yields
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

Ingredients

  • 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)
  • CHOCOLATE BUTTERCREAM FROSTING
  • 9 oz.
    salted butter, softened
  • 2 lbs.
    powdered sugar
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 6 to 8 fl. oz.
    milk
  • 1⁄2 oz.
    vanilla extract
READY TO MAKE THIS?

Directions

1

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

2

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.

3

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.

4

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.

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