Chocolate and Peanut Butter cake

A few weeks ago, we had our besties over to make dinner/date night and play games.  Cathy brought dessert, which her darling gourmet daughter, Erica, had made.  These cupcakes were KILLER.  I called Erica last night and she said she found (of course) the recipe on Pinterest.  Thanks to Erica and also www.delightfullydowling.com  for this awesome recipe.

The Best Chocolate and Peanut Butter Cake

for cake:

1 box devil's food cake mix

1 large package of jello instant chocolate pudding mix

1 C sour cream

1 C vegetable oil

4 eggs, beaten

1/2 C milk

1 tsp vanilla extract

2 C mini Reese's cups, chopped

1. preheat oven to 350 f.

2. in a very large bowl, mix together everything except Reese's cups. batter will be extremely thick. stir in Reese's cups. pour batter into cake pan of choice {i made 8 cupcakes & filled 2 8-inch round cake pans}. for cooking time, use the cooking times on the back of the devil's food cake box as a guide & add {approx.} 10 minutes to whatever it says. check with a toothpick to see if they are done.

for frosting:

1 C shortening

1 C smooth peanut butter

4 C powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 C heavy whipping cream

 In a mixing bowl, cream shortening & peanut butter until fluffy. add sugar & continue creaming until well blended. Add salt, vanilla, & whipping cream. blend on low speed until moistened. Beat at high speed until frosting is fluffy.

for this recipe, I buy the 2.5 pound bag of mini Reese's cups...

 use them all.

you could easily just put the 2 C in the cake,

but what takes it over the top {in my opinion} is the fact that it's garnished

with the remaining chopped Reese's cups.