I used my best chocolate cake (ever!) recipe- but instead of the two cups of chocolate chips at the end, I used 2 cups of chopped, miniature peanut butter cups. It took almost an entire bag. I tried taking the easy way out and using a food processor, and then my Pampered Chef food chopper (you know… it’s like the Slap Chop! ;)) to chop up the peanut butter cups, but in the end, it was easier to just do it with my trusty old knife and cutting board.
The Best Chocolate Cake Ever
1 box devil’s food cake mix1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini peanut butter cups
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in peanut butter cups. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.
Buttercream Frosting
1 cup shortening (Crisco)4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
1/2 c creamy peanut butter
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html#VyEmlsee7Yk0YAl5.99
After the cake is frosted she added mini peanut butter cups to the outside also. She sais for the whole cake she used a bag on the inside and a bag of pb cups on the outside.
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