Reese's Cake with Peanut Butter Cream Cheese Frosting
Reese's Cake with Peanut Butter Cream Cheese Frosting will transform a box cake into something spectacular. The whipped topping and Reese's Peanut Butter Cups take this cake to the next level. This is the easiest way to enjoy a peanut butter and chocolate cake any night.
Ingredients
- 1 Box dark chocolate cake mix (You will need water, vegetable oil and eggs)
- 8 Ounces cream cheese, softened
- 8 Ounces cool whip
- 7 Ounces Reese's Peanut Butter Topping
- 8 Reese's Peanut Butter Cups
Instructions
- Preheat oven to 350°F. Prepare and bake the dark chocolate cake mix according to package directions.
- In a medium mixing bowl, combine cream cheese, cool whip and Reese's Peanut Butter Topping. Using an electric mixer on medium speed, whip together for about 2 minutes until fully combined.
- After the cake cools, use all of the frosting and spread over the entire surface of the cake.
- Chop the Reese's Peanut Butter Cups and cover the frosting completely with them. Tip: Store in the refrigerator prior to chopping. Cover the cake and store in the refrigerator. Chill for at least one hour prior to serving.
Notes
- You may substitute the eggs in the cake mix for 1/4 cup of unsweetened applesauce.
- Vegetable oil can be swapped for 1 cup of mayonnaise. Don't judge. As odd as it sounds, your cake will never be more moist and you won't taste mayo at all.
- Reese's Peanut Butter Topping can be substituted for 1 cup of creamy peanut butter. I suggest microwaving for 30 seconds to warm. Add an additional 15 seconds until warmed and smoothed and then add to the frosting mixing bowl.
