Chocolate Peanutbutter Cake

Chocolate Cake

1 box Devil's Food cake mix (Pillsbury Moist Supreme)
1 small pkg. Jell-o instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp. vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees.  Spray pans generously with Pam cooking spray.  In a very large bowl, mix together everything except chocolate chips.   Batter will be thick.  Stir in the chocolate chips.  Pour batter into cake pan of choice.  (I used two 9-inch cake pans).  For cooking time, I use the cooking times on the back of the cake box as a guide and usually add 1 minute to whatever it says.  Then I do the toothpick check, and if it's not done, I check on it every 5 minutes after that.  It usually takes around 40 minutes for two 9 inch cake pans.

Butter Cream Frosting

1/2 cup shortening
1/2 cup butter, softened
4 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/3 cup heavy whipping cream
1/2 cup peanut butter

In a mixing bowl, cream shortening and butter until fluffy.  Add sugar and continue creaming until well blended.  Add salt, vanilla, and whipping cream.  Blend on low speed until moistened, then add peanut butter.  Beat at high speed until frosting if fluffy.


Mini Reeses peanut butter cups
Reeses pieces

When cake is cool, scoop frosting on the first layer (upside down on the plate so you have a flat edge to spread on).  Add your second layer (right side up).  Scoop the remaining frosting on the cake and smooth all around. I garnished the cake on the top and sides with Mini Reeses peanut butter cups (cut into fourths) and Reeses pieces.