adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peanut Butter Cup and Oreo™ Cake
0 Likes
Prep Time:
45 minutes
Total Time:
2 hours 50 minutes
Indulge in a decadent Oreo™ and Reese’s™ Peanut Butter Cups™ pudding cake with layers of cookies and cream-peanut butter frosting, crowned with a lavish topping of Oreo™ cookies and Peanut Butter Cups™.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
  • 2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/2 cup creamy peanut butter
  • 8 Oreo chocolate sandwich cookies, coarsely chopped (1 cup)
  • Oreo chocolate sandwich cookies, Oreo mini chocolate sandwich cookies
  • Reese's Peanut Butter Cups™, unwrapped, and Reese’s™ Peanut Butter Cups™ miniatures, unwrapped
  • 1/3 cup chocolate fudge sauce
  • 2 tablespoons creamy peanut butter
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and generously coat three 8-inch round cake pans with cooking spray.
  • In a large mixing bowl, use an electric mixer on medium speed to beat the Cake ingredients for 2 minutes, pausing occasionally to scrape down the sides of the bowl. Divide the batter evenly into two pans, pouring 1 2/3 cups into each.
  • Bake for 20 to 24 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 10 minutes, then remove from pans to cooling racks. Let cool completely, approximately 1 hour.
  • Combine creamy vanilla frosting and rich peanut butter in a large bowl and mix until smooth. Gently fold in crushed cookies until fully incorporated.
  • Start by placing one cake layer on a serving plate. Spread 3/4 cup of frosting on top of it, then add the second cake layer. Repeat with another 3/4 cup of frosting and the third cake layer. Finish by spreading the remaining frosting on top, creating a beautiful mound in the center. Chill in the refrigerator for 30 minutes before serving.
  • Garnish the cake with Decorations, piling them up in the middle, using the photo as a reference.
  • 1. Place chocolate fudge sauce in a small microwavable bowl and microwave on High for 10 to 30 seconds, until thin enough to drizzle over the cake. 2. Drizzle the warm chocolate fudge sauce over the cake. 3. In another small microwavable bowl, microwave 2 tablespoons of peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. 4. Drizzle the warm peanut butter over the cake. 5. Store any leftover cake loosely covered in the refrigerator.

Similar Recipes