PEANUT BUTTER EXPLOSION CHOCOLATE CAKE

The layers of frosting and peanut butter cup candies in this Peanut Butter Explosion Chocolate Cake will impress everyone at dessert. It’s the perfect cake to make for parties or bake sales.

I wanted to stop in today and let you know how my journey with P90X is going. We are half way through week 2, so woo hoo only 10 more weeks to go!

Uuuugggg! Doesn’t sound as exciting that way, does it? Let’s stick with HALFWAY through week 2!!!

I would much rather be sleeping in and baking my way through cupcakes and brownies instead.  But I guess that’s what got me into this predicament in the first place.  Late night snacking on Mocha Fudge Cupcakes and Reese’s Popcorn has come back to bite me on the big butt!

Ingredients

• 2 chocolate cake mixes
• 1 bag of the Reese's Mini Peanut Butter Cups
• For the Peanut Butter Frosting
• 1 cup butter, softened
• 1/2 cup peanut butter
• 2 Tablespoons whipping cream
• 3 Tablespoons honey
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 4 cups powdered sugar
• 1 batch Dark Chocolate Buttercream Frosting
• 7-8 Reese's miniature Peanut Butter Cups

Instructions

1. Preheat oven to 350 degrees. Grease and flour 2 - 10x2 inch round cake pans.
2. Mix up the two cake mixes following the package directions. Stir in the bag of mini Reese's. Pour the batter evenly into the prepared pans. Place the cake pans in the oven and bake for 28 minutes, or until a toothpick or knife inserted in the center comes out with just a few crumbs on it.
3. Remove from the oven and let cool in the pan for 15 minutes. Flip the cake out onto a wire rack to cool completely.
4. After each layer has cooled completely, cut each one in half.
5. Beat the butter and peanut butter. Add the whipping cream, salt, honey, and vanilla and cream again. Slowly add the powdered sugar and beat until light and fluffy. Reserve 1/4 cup for later.
6. Divide the frosting evenly into 3 bowls. Place one cake layer on a plate and cover it with one bowl of frosting. Repeat with the rest of the cake layers and frosting.
7. Cover the outside and top of the cake with the chocolate frosting. (I used a fun frosting comb tool on the sides, but fork prongs would work too.)
8. Use the remaining peanut butter frosting to pipe some swirls on top and accent with the extra peanut butter cups. Store in a sealed container on the counter.

Notes

*Make sure your cake pan is 2 inches tall, so the batter does not overflow into your oven.

for complete instructions please clikck : https://insidebrucrewlife.com/2011/05/the-joys-of-p90x/

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