As I was dreaming up this cake, I decided it should be a 2 layer round chocolate cake with peanut butter cream cheese frosting with peanut butter cups between the layers and on top. As this plan was coming together, I hopped on Amazon and ordered a cake leveler, which was delayed and didn’t arrive in time for this cake, but I used it on my birthday cake and I am in love! When I went to the store I found the Betty Crocker Triple Chocolate Cake Mix and decided to try that, it was amazing! I also used a bout a half of a bag of mini Reece’s Peanut Butter Cups in this recipe.

Peanut Butter Cup Cake

Ingredients

Cake

• 1 box Betty Crocker Super Moist Deluxe Triple Chocolate Fudge Cake Mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

Frosting

• 1 stick unsalted butter, softened
• 8oz cream cheese softened
• 3 cups confectioner’s sugar
• 1 cup creamy peanut butter, I use Skippy
• 2 tsp vanilla extract
• 1/8 tsp salt

Filling and Decor

• 1/2 bag Miniature Reese’s Cups

Peanut Butter Cup Cake Instructions

Preparation

1. Take the butter and cream cheese out of the refrigerator to soften.
2. Butter and flour 2-8″ round cake pans, set aside.
3. Preheat oven to 350° F.

Cake

1. In a mixing bowl, beat together the cake mix, water, oil, and eggs until thoroughly combined.
2. Pour evenly into the prepared pans.
3. Place in oven and bake for 30-34 minutes.
4. Remove cake from oven when cooked.
5. Cool in pan for 10 minutes, then remove from pan and cool completely on racks before assembling.

Frosting

1. In a stand mixer with a paddle attachment on medium speed, cream the butter and cream cheese until smooth, about 2-3 minutes.
2. Add the confectioner’s sugar in gradually, mixing in between pours. Once it is all added, increase speed and beat until smooth.
3. Add in the vanilla and salt as you continue to mix.
4. Add the peanut butter and mix until completely combined.
5. Use immediately or refrigerate for up to 4 days.

Filling and Decor

1. Remove the foil from the peanut butter cups.
2. Using a butcher’s knife, chop up half of the peanut butter cups into smaller pieces for the filling.

Assemble the Cake

1. Place the bottom layer on your cake board or platter.
2. Use a bread knife or cake leveler to even out the top of the cake.
3. Frost the cake with the frosting.
4. Add the layer of chopped up peanut butter cups on top.
5. Place the top layer on top of the peanut butter cups.
6. Frost this layer, filling in the gaps between the cakes.
7. Decorate the top with whole miniature Reese’s Cups.
8. Store in the refrigerator until serving.

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Peanut Butter Cup Cake

If you love chocolate and peanut butter together, you will love this Peanut Butter Cup Cake. It's Triple Chocolate Cake topped with Peanut Butter Cream Cheese Frosting filled and decorated with mini Reese's Peanut Butter Cups. Yum!

Course Dessert

Cuisine American

Keyword cake, chocolate, peanut butter

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author cindy

Ingredients

Cake

• 1 box Betty Crocker Super Moist Deluxe Triple Chocolate Fudge Cake Mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

Frosting

• 1 stick unsalted butter softened
• 8 oz cream cheese softened
• 3 cups confectioner's sugar
• 1 cup creamy peanut butter I use Skippy
• 2 tsp vanilla extract
• 1/8 tsp salt

Filling and Decor

• 1/2 bag Miniature Reese's Cups

Instructions

Preparation

• Take the butter and cream cheese out of the refrigerator to soften.
• Butter and flour 2-8" round cake pans, set aside.
• Preheat oven to 350° F.

Cake

• In a mixing bowl, beat together the cake mix, water, oil, and eggs until thoroughly combined.
• Pour evenly into the prepared pans.
• Place in oven and bake for 30-34 minutes.
• Remove cake from oven when cooked.
• Cool in pan for 10 minutes, then remove from pan and cool completely on racks before assembling.

Frosting

• In a stand mixer with a paddle attachment on medium speed, cream the butter and cream cheese until smooth, about 2-3 minutes.
• Add the confectioner's sugar in gradually, mixing in between pours. Once it is all added, increase speed and beat until smooth.
• Add in the vanilla and salt as you continue to mix.
• Add the peanut butter and mix until completely combined.
• Use immediately or refrigerate for up to 4 days.

Filling and Decor

• Remove the foil from the peanut butter cups.
• Using a butcher's knife, chop up half of the peanut butter cups into smaller pieces for the filling.

Assemble the Cake

• Place the bottom layer on your cake board or platter.
• Use a bread knife or cake leveler to even out the top of the cake.
• Frost the cake with the frosting.
• Add the layer of chopped up peanut butter cups on top.
• Place the top layer on top of the peanut butter cups.
• Frost this layer, filling in the gaps between the cakes.
• Decorate the top with whole miniature Reese's Cups.
• Store in the refrigerator until serving.

I hope you enjoy this Peanut Butter Cup Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peanut Butter Cup Cake Recipe appeared first on The Mom Maven.

While we have many favorites actors and actresses on the Hallmark Channel, one of our favorites is Lacey Chabert. On Hallmark she is known for the “All of My Heart” movies, “Matchmaker Santa”, and “A Royal Christmas”, just to name a few. As a child she starred on Broadway as Young Cosette in “Les Mis” and was cast on “Party of 5” at age 11.

In advance of the debut of her most recent Hallmark Channel movie, “Love, Romance, and Chocolate”, Chabert made an appearance on the Hallmark Channel’s daytime talk show, “Home and Family”. On the show, she shared her recipe for Chocolate Covered Marshmallow cake. The recipe looked so delicious, I just had to make it!

I whipped it up Lacey Chabert’s Chocolate Covered Marshmallow Cake last week and took it to church. It was a huge it, but several people agreed with me that the icing is too sweet and it would be even better as a S’mores cake…so I may have to switch this one up in a future post!

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Lacey Chabert’s Chocolate Covered Marshmallow Cake

Lacey Chabert’s Chocolate Covered Marshmallow Cake brings together a brownie-like cake with mini marshmallows and a sweet chocolate icing to the delight of kids and adults alike.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24

Author Lacey Chabert

Ingredients

Cake

• 1 cup butter softened
• 4 TBS unsweetened cocoa powder
• 2 cups granulated sugar
• 3 tsp vanilla extract
• eggs
• 1 1/2 cups self-rising flour
• 16 oz mini marshmallows
• 1 cup chopped pecans optional

Icing

• 4 TBS unsweetened cocoa powder
• 5 TBS butter
• 4 cups confectioner’s sugar
• 1/2 cup evaporated milk
• 3 tsp vanilla extract

Instructions

• Preheat oven to 350°F.
• Grease and flour a 9×13″ pan.

Cake

• In a mixer cream together the butter and sugar.
• Add eggs to butter mixture one at a time, mixing well with each addition.
• Add vanilla and mix.
• In a separate bowl, mix together the flour and cocoa.
• Add the cocoa mixture to the butter mixture and mix well.
• Fold in pecans (if using).
• Pour batter into prepared pan and bake for 30-35 minutes until toothpick comes out clean. Don’t Over Bake!
• Remove cake from oven and immediately pour bag of marshmallows of the cake so they can melt a bit.

Icing

• In a medium sauce pan, melt butter.
• Add sugar, vanilla, cocoa, and evaporated milk. Mix well.
• Pour the icing over the marshmallows and spread evenly, if desired. The marshmallows will continue to melt.

I had trouble getting all of the powdered sugar incorporated into the icing, it was a bit chunky, and I only used 3 1/2 cups of confectioner’s sugar. Even then, we found the icing was too sweet, even for my tastes. It also tasted like a boring flavor combination. I love chocolate and marshmallows but something was missing. I believe what was missing was the typical crunch of graham crackers.

I guess we can’t eat 2/3 of a s’more and be happy, we want all 3 flavors in combination! I am excited to put my own spin on Lacey’s original recipe.

What about you? Do you think you will need all 3 flavors to really enjoy this cake?

The post Lacey Chabet’s Chocolate Covered Marshmallow Cake appeared first on The Mom Maven.