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If that title doesn’t get you, maybe this will…


Oh yes, my friends, I introduce you to the best cake you will ever put in your mouth. If you like chocolate and peanut butter. And if you don’t like chocolate and peanut butter… well… one bite of this will convince you how amazing this combo is. Now, this cake is not for the weak of heart. It is rich and one small slice will be plenty. But, it’s amazing. And I’m one of those rare people where nothing is too rich! In fact, I’m not completely sure “too” and “rich” belong in the same sentence… 😉

I found this recipe on Jessica’s blog but it actually came from here. My changes are in blue.


The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix (Moist Deluxe)

4 large eggs

1/2 Cup canola oil

1/2 Cup water (buttermilk instead)

8 oz sour cream (light)

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips (regular milk chocolate chips)


4 8oz packages softened cream cheese (3 packages light, 1 package fat-free)

2 sticks softened butter

16 oz bag powdered sugar (most of it)


1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier) (I used regular size Reese Cups and they worked great, but I didn’t need the entire package)

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. (No kidding!!)  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. 

IMG_6152 (pretend you don’t notice that slight crack..he)

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. 


I used almost the entire bag of powdered sugar.  Refrigerate for a good hour before frosting. (This frosting is seriously like CRACK!!!!)

3.  Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. 


(I’m not so good at this and my layers weren’t exactly EVEN but it worked)


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 ground mine in a food processor instead of halving them)


I froze the cake until ready for serving.


It stays nice and cold which makes it MUCH easier to cut into slices.  Enjoy!!


This cake is so incredibly good. I CANNOT sing it’s praises enough!


The actual cake is perfectly chocolaty, mist, and fudgy..


And the combination of chocolate, cream cheese, and peanut butter is just… oh wow. There are no words. Just go try this! Like, now. Ok? K.


I hope you are enjoying mother’s day! And Happy Mother’s day to all of the mother’s out there! This cake would be a wonderful present for your mother 😉 Just saying!