Description
A decadent Peanut Butter Cup and OREO® Cookies Cake combining moist chocolate fudge cake layers with creamy peanut butter frosting mixed with crushed OREO® cookies, topped with mini OREO® cookies, REESE’S Peanut Butter Cups, and rich chocolate fudge and peanut butter drizzle. Perfect for chocolate and peanut butter lovers seeking a show-stopping dessert.
Ingredients
Scale
Cake
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil, and eggs called for on cake mix box
- 1 box (3.4 oz) Jell-O® chocolate-flavor instant pudding & pie filling mix
Frosting
- 2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/2 cup creamy peanut butter
- 8 OREO® Cookies, coarsely chopped (1 cup)
Decorations & Drizzles
- Mini OREO® Cookies
- REESE’S PEANUT BUTTER CUPS, unwrapped
- REESE’S MINIS PEANUT BUTTER CUPS, unwrapped
- 1/3 cup chocolate fudge sauce
- 2 tablespoons creamy peanut butter
Instructions
- Preheat and Prepare Pans: Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray to prevent sticking.
- Make Cake Batter: In a large bowl, beat cake mix ingredients (water, vegetable oil, eggs, plus pudding mix) with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally to ensure uniform mixing.
- Bake Cake Layers: Pour about 1 2/3 cups of batter into each prepared pan. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes in pans, then remove to cooling racks. Cool completely, about 1 hour.
- Prepare Frosting with Cookies: In a large bowl, blend the vanilla frosting with 1/2 cup creamy peanut butter using a spoon until well combined. Gently stir in the coarsely chopped OREO® cookies until evenly mixed.
- Assemble Cake Layers: Place one cooled cake layer on a serving plate. Spread 3/4 cup of the peanut butter OREO® frosting evenly over the top. Repeat with the second cake layer and more frosting. Top with the third cake layer and spread the remaining frosting on top, mounding it in the center for a luscious finish. Refrigerate the assembled cake for 30 minutes to set.
- Add Toppings: When ready to serve, decorate the cake by mounding mini OREO® cookies and unwrapped REESE’S Peanut Butter Cups and REESE’S Minis on top, creating an attractive, indulgent presentation.
- Drizzle Sauces: In a small microwavable bowl, microwave chocolate fudge sauce uncovered on High for 10 to 30 seconds until thin enough to drizzle. Drizzle the warmed chocolate fudge sauce over the decorated cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered in 10-second intervals until thin enough to drizzle. Drizzle the warm peanut butter over the cake.
- Storage: Store any remaining cake loosely covered in the refrigerator to keep frosting fresh and toppings intact.
Notes
- For best results, use fresh cake mix ingredients and measure carefully.
- Cooling the cake completely before frosting prevents the frosting from melting.
- The refrigeration step helps the frosting to set, making it easier to decorate.
- You can substitute mini peanut butter cups with regular size cut into smaller pieces if unavailable.
- Drizzling the sauces while warm ensures smooth, even coverage over the cake toppings.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
