CHOCOLATE PEANUT BUTTER CAKE





1 package chocolate cake mix plus ingredients to make it
2 cups cup milk
2 packages (3.4 oz each) Vanilla Instant Pudding
1 cup peanut butter
3 cups cool whip
1/2 cup heavy whipping cream
1 cup semi sweet chocolate chips
6 peanut butter cups

Bake chocolate cake as directed on back in 2 8" or 9" pans.  Cool completely. Meanwhile, beat milk and pudding mix with whisk for 2 minutes. Add peanut butter; beat well. Fold in cool whip and refrigerate until ready to use.

Cut each cake layer in half using a large serrated bread knife.

Reserve 1 cup of frosting in a piping bag for decorating the top.  Place 1 of the cake layers on cake platter; spread with about 3/4 cup frosting. Repeat with remains 3 layers of cake and then frost the entire cake.

Heat heavy whipping cream in the microwave for 1 minute.  Stir in chocolate chips with a fork until creamy.  Keep stirring until it cools a bit.  Slowly poor ganache over the top of the cake.  You can use a fork to push it over the edges to form drips or use a squirt bottle for a cleaner look.

Allow ganache to cool a bit longer before piping remaining frosting on top as decoration.  Cut 4 peanut butter cups in half and position in between the frosting - carefully not too close to the edge or it'll slide over the edge if the ganache isn't cool enough.

Chop up the remaining 2 peanut butter cups and sprinkle around the entire edge.  Refrigerate to allow ganache to set.

*You can skip cutting the 2 layers of cake into 4 if you'd like, if you choose to do this you can half the frosting recipe: 1 cup milk, 1 package of pudding mix, 1/2 cup peanut butter, 1 1/2 cups cool whip







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