Easy Reeses Peanut Butter Chocolate Cake Recipe

This chocolate peanut butter cake recipe is easy to make and so decadent, with layers of chocolate cake, Reese's cups, peanut butter, and chocolate ganache.

My entire family loves chocolate. However, my brother is a chocolate peanut butter fanatic. So, since it was his birthday, while we were at the beach, I made a decadent chocolate peanut butter cake, just for him.

Not that we didn't all enjoy it. There were 13 of us, and by the next morning only two pieces were left, which were quickly eaten, so I guess they all liked it.

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I made it in a glass baking pan because that was available and easy to do in a beach rental home. You might even call it "semi-homemade" since it starts with a box cake mix. To make the box cake extra moist I added a package of instant pudding. Or you can use your favorite chocolate cake recipe.

The middle layer is a combination of peanut butter and confectioner's sugar. I got this idea from buckeye cookies you often see during the holidays.

The top is a layer of chocolate ganache, made with chocolate chips and heavy cream. You could vary the chocolate flavor of this layer by switching to dark chocolate, white, or milk chocolate.

Before the ganache sets up add a few, (or many) mini chocolate peanut butter cups for added texture and yumminess.

Perfect for a birthday dinner, and pretty easy to make. Especially when you are not working in your own kitchen.

Ingredients

• 1 box chocolate cake mix
• 1/2 cup oil
• 1 1/4 cup water
• 3 eggs (per package instructions), If your box mix says to use 2 eggs, I'd add a third to the mix.
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups creamy peanut butter
• 2 cups confectioners or powdered sugar
• 4 tablespoons butter, melted
• 2 cups semi-sweet chocolate chips
• 1 pint heavy cream
• 1 8 oz. bag mini reese's peanut butter cups

Instructions

1. Butter a large sheet pan (9 x 13)
2. Combine the cake mix with the eggs, water, oil, and instant pudding.
3. Spread into a baking dish greased with cooking spray.
4. Bake in the oven for 30-40 mins at 350 degrees. Set aside to cool.
5. In a large bowl combine peanut butter, sugar, and butter on medium speed.
6. Once the sheet cake is cool, spread the peanut butter mixture over the top by dropping large spoonfuls all around.
7. Then use a spatula to spread the filling in an even layer over the cake layer.
8. Combine chocolate chips and heavy cream on medium heat in a saucepan. Cook, stirring constantly until the cream and chocolate are well combined.
9. Pour chocolate ganache (chips & cream mixture) over the peanut butter layer.
10. Top with mini chocolate peanut butter cups.
11. Set in refrigerator to set for 20 mins or more and serve.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 394 Total Fat: 30g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 66mg Sodium: 223mg Carbohydrates: 29g Fiber: 2g Sugar: 22g Protein: 7g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you'll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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