PEANUT BUTTER EXPLOSION CHOCOLATE CAKE

Peanut Butter Explosion Chocolate Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 18

2 - chocolate cake mixes
1 bag(s) of the reese's mini peanut butter cups
12 - reese's peanut butter cups (for top)
FOR THE HONEY PEANUT BUTTER CREAM
1 cup(s) butter, softened
1/2 cup(s) peanut butter
2 tablespoon(s) whipping cream
3 tablespoon(s) honey
1 teaspoon(s) vanilla
1/8 teaspoon(s) salt
4 cup(s) powdered sugar
FOR THE CHOCOLATE BUTTER CREAM
1 cup(s) butter
1 teaspoon(s) vanilla
4 tablespoon(s) whipping cream
1/8 teaspoon(s) salt
3 1/2 cup(s) powdered sugar
1/2 cup(s) dark cocoa powder

Steps:

Preheat oven to 350 degrees. Make up each cake mix individually and stir in half a bag of mini Reese's in each mix. Bake in two 10x2 inch cake pans that has been greased and floured for 28 minutes. Follow your baking instructions on the back of the box. After each layer has cooled completely, cut each one in half.
Start making the peanut butter frosting by creaming the butter and peanut butter. Add the whipping cream, salt, honey, and vanilla and cream again. Slowly add the powdered sugar. Fill each layer with the honey peanut butter frosting. Save at least a 1/4 cup for decorating the top.
Make the chocolate butter cream by creaming the butter, vanilla, whipping cream, and salt until creamy. Slowly add the powdered sugar and cocoa powder. Cover the outside with a very thick layer of chocolate frosting. (I used a fun frosting comb tool on the sides, but fork prongs would work too.) Pipe some fun swirls of peanut butter frosting on top and accent with the extra 12 peanut butter cups. Store in a sealed container on the counter.