Chocolate peanut butter cup overload cake
The first peanut butter cup was created by H.B. Reese in the 1920s.
This is non vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Chocolate peanut butter cup overload cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a cake pan.
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In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until well combined.
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Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the chocolate pudding according to the package instructions.
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In a separate bowl, beat the peanut butter, powdered sugar, vanilla extract, and salt until smooth.
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Once the cake has cooled, use a knife to create holes all over the cake.
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Pour the prepared chocolate pudding over the cake, making sure it fills the holes.
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Spread the peanut butter mixture over the top of the cake.
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Top with whipped cream, peanut butter cups, and drizzle with chocolate syrup.
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Refrigerate for at least 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 53g18%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
