Let Them Eat Cake!

Two months ago, I made this chocolate cream cheese cake covered in Reeses Peanut Butter Cups for a cake party and absolutely loved it! The cake was gone in minutes. Please find the recipe below:

Cake:
1 box Pillsbury Devils Food Cake
Mix4 large eggs1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding
mix1 bag mini or regular chocolate chips

Frosting:
3 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 3 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving.

Bon Appetit!