Chocolate Peanut Butter Cup Cake

• 1 box (about 18 Oz.) Devil's Food Cake Mix
• 4 whole Eggs
• 1/2 cups Canola Oil
• 1/2 cups Water
• 8 ounces, weight Sour Cream
• 1 box (3.5 Oz.) Chocolate Instant Pudding Mix
• 12 ounces, weight Semi-Sweet Chocolate Chips
• 1 bag (10 Oz.) Mini Reese's Peanut Butter Cups, For Decoration
• 1 can (12 Oz.) Cream Cheese Frosting, For The Outside Of The Cake
• _____
• PEANUT BUTTER FROSTING:
• 2 cups Powdered Sugar
• 1/4 cups Milk
• 1/4 cups Butter
• 1/2 cups Smooth Peanut Butter
• 1 teaspoon Vanilla

1. For the cake:
2. Preheat oven to 350 degrees.
3. Mix together cake mix, eggs, oil, water, sour cream, pudding mix, and chocolate chips. (I think leaving out the chocolate chips would have helped make the cake not as overwhelmingly rich. But if you love your chocolate, keep em in!)
4. Divide batter evenly into 2 well-greased round 9" cake pans. Bake for 30 to 35 minutes and cool completely.
5. For the frosting:
6. Blend together sugar, milk, butter, peanut butter and vanilla until smooth. (Add more milk for a thinner frosting and more sugar if you want it thicker.)
7. To assemble the cake:
8. Cut each cooled cake with a serrated knife into halves, creating 4 layers.
9. Use 1/3 of peanut butter frosting between each layer. Cover the top and sides of the cake with cream cheese frosting. Decorate as you wish with peanut butter cups!
10. (I cut peanut butter cups in half to create the border around the top. For the crumbly peanut butter cup topping, I put peanut butter cups into a blender to crumble them and sprinkled them on top.)

mix, eggs, canola oil, water, cream, chocolate, chocolate chips, butter, cream cheese frosting, peanut butter, powdered sugar, ubc, ubc, smooth peanut butter, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cup-cake/ (may not work)