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Peanut Butter Cup Layer Cake




Source of Recipe


The Braille Monitor - October 2004
Peanut Butter Cup Layer Cake

1 package Devil's food chocolate cake mix
1-1/3 cups water
3 eggs
1/2 cup creamy peanut butter
1/3 cup oil
1 cup chocolate chips
2 cans chocolate frosting
Filling:
1/2 cup creamy peanut butter
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla
8 miniature peanut butter cups, chopped

Preheat oven to 350° F. Coat two 9-inch round cake pans with cooking spray. At low speed beat together cake mix, water, eggs, peanut butter, and oil. Beat for 30 seconds. Increase speed to high, and beat for 2 minutes. Stir in chocolate chips. Divide batter between pans. Bake 30 minutes until toothpick inserted in center comes out clean. Cool cake layers briefly before removing from pans to wire racks to cool for at least 20 minutes.

Filling: At medium speed beat peanut butter with butter until smooth, about 1 minute. Reduce speed to low and beat in confectioners' sugar, milk and vanilla until smooth. Stir in chopped peanut butter cups. Transfer 1 cup of the filling to a pastry bag with a large star tip inserted. Set aside.

Place one cake layer on plate. Spread with filling. Place second layer on top of filling. Cover top and sides of cake with Chocolate frosting. Garnish frosted cake with filling in pastry bag.