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For the Cake:
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Preheat oven to 350F.
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Grease & flour 10-inch tube or Bundt pan.
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Mix together cake mix, pudding & flour in a large mixer bowl.
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Add eggs, water, milk, peanut butter, vanilla extract and mix for 30 seconds on low speed then 2 minutes on medium speed.
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Fold in peanut butter chips & chopped peanut butter cup.
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Pour into prepared pan and bake 45-55 minutes or until toothpick inserted in the middle comes out clean.
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Cool cake on cooling rack 15 minutes.
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Invert cake onto a cooling rack and let completely cool (upright).
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For the Peanut Butter Cup Frosting:
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In a small saucepan, melt peanut butter and chopped Reese's Peanut Butter Cup Miniatures over low heat until melted and smooth. Stir often.
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Pour warm icing over completely cooled cake while letting it drizzle down the sides.
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Garnish with extra Reese’s Peanut Butter Chips and chopped Reese’s Peanut Butter Cup Miniatures.
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Serve after frosting is cooled and set.
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*See notes for freezing.
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Enjoy!