Peanut Butter Fudge Cake

Servings Per Recipe 16 servings

• Amount Per Serving
• Calories 470
• Total Fat (g) 30
• Saturated Fat (g) 11
• Cholesterol (mg) 62
• Sodium (mg) 365
• Carbohydrate (g) 44
• Fiber (g) 2
• Protein (g) 8

Percent Daily Values are based on a 2,000 calorie diet

• 1  box (18.25 ounces) devil's food
• cake mix
• 3  eggs
• 1  cup buttermilk
• 1/2  cup vegetable oil
• 2  cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
• 8  ounces dark chocolate, chopped
• 1  cup heavy cream
• 1/2  cup creamy peanut butter

1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.