Doesn’t that look amazing? It was.
And even more amazing when you see the inside right? It was my neighbor Riley’s birthday yesterday and he loves chocolate and peanut butter so this cake was perfect! And my quarantining baking continues.
1 box yellow cake mix
1 cup water
1/2 cup peanut butter
1/4 cup butter, softened
1/2 cup chocolate syrup
3 tablespoons creamy peanut butter
2 – 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate syrup
20 Reeses Peanut Butter Cups Miniatures, cut in half
1 For cake, heat oven to 350. Spray two 8 x 4″ loaf pans with cooking spray for baking.
2 Beat cake mix, water, eggs, peanut butter, and butter on low for 30 seconds then on medium for 2 minutes. Put 1/2 cup of batter in a medium bowl and then stir in chocolate syrup.
3 Spread half of the peanut butter batter evenly into loaf pans so 1/4 of the batter into each pan. Spoon chocolate batter onto center of peanut butter batter in loaf pans. Spoon remaining peanut butter batter evenly over chocolate batter. Swirl batters together with a knife in a circular motion.
4 Bake 50 – 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan then invert onto serving platter to cool completely, about 1 hour.
5 For toppings, whisk together peanut butter and milk until smooth. Add powdered sugar and mix until smooth. Add more milk if needed. Divide glaze into 2 small bowls. In one bowl, stir in the chocolate syrup. Drizzle glazes over cakes then top with peanut butter cups.
recipe from Betty Crocker