Chocolate Peanut Butter Cake

I made this cake last week when we had our family over to celebrate our daughter's 16th birthday. She had requested a peanut butter pie, which we also had, but I thought we needed a cake too. I noticed this cake on several blogs a couple of months ago, including Smitten Sugar and Good Things Catered. I thought it sounded so good and I knew my daughter would love it since she is a huge fan of the Reese cup. I made this in my Wilton 6 inch cake pans because I didn't want a big cake, so I used the rest of the batter to make mini cupcakes. The amount of the frosting recipe below was fine since I was making a smaller cake, but you will want to double it at least for a regular size cake. I also added crushed Reese Cups to the middle layer of the cake. It was so tasty and everyone really liked it. I will definitely be making this one again!

Chocolate Peanut Butter Cake

Bake your favorite chocolate cake, into 2 - 8 inch rounds (I used 6 inch this time)

When cakes have cooled, level off and place one layer on a serving plate.

Spread frosting on layer and cover with chopped Reese cups.

Place second layer, leveled, on top of frosting and frost cake fully.

Garnish with more Reese cups and frosting.

Place in fridge. Remove from fridge about 1 hour before serving to let it come to room temperature.

Peanut Butter Frosting

1 cup confectioners sugar

1 cup creamy peanut butter

5 T unsalted butter, at room temperature

3/4 tsp pure vanilla extract

1/4 tsp kosher salt

1/3 cup heavy cream

Place the confectioners sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.