Every year I make my now infamous OREO Cookie Cake recipe for the Holiday.
This year I decided to not only make that cake but to create another cake using Reese’s Minis, and here is the result…………
Reese’s Peanut Butter Cake #Recipe
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- 1 pkg. devil’s food chocolate cake mix
- 4 squares BAKER’S Semi-Sweet Chocolate
- 1/4 cup butter
- 1 pkg. Cream Cheese, softened
- 1/2 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 1 package of Reese’s Minis
- 1/2 cup peanut butter
Instructions
- HEAT oven to 350ºF
- PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package.
- Cool cakes in pans 10 min.
- Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
- MELT chocolate and butter in a double boiler in the stove or use the microwave on HIGH 2 min. or until butter is melted. (I prefer the double boiler since the chocolate tends to scorch in the microwave)
- Stir until chocolate is completely melted. Cool 5 min.
- Beat cream cheese, sugar, and peanut butter in large bowl with mixer until blended.
- Gently stir in COOL WHIP and Reese’s Minis
- Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.
Dianna Ranere 