Chocolate Peanut Butter Cake

For the Cake

Preheat oven to 350°F. Grease and flour 10-inch tube or Bundt pan.

Stir together the cake mix, pudding, flour in a large bowl.

Mix

Add the eggs, water, milk, peanut butter, and vanilla extract. Using a hand mixer, mix for 30 seconds on low speed, then 2 minutes on medium speed.

Fold in the peanut butter chips and chopped peanut butter cups.

Bake

Pour the batter into the prepared pan and bake for 45-55 minutes, or until toothpick inserted in the middle comes out clean.

Cool the cake on a wire rack for 15 minutes.

Invert the cake onto a wire rack and let completely cool (upright).

For the Peanut Butter Cup Frosting

Melt

In a small saucepan, melt peanut butter and chopped Reese's Peanut Butter Cup Miniatures over low heat until melted and smooth. Stir often.

Pour warm icing over completely cooled cake while letting it drizzle down the sides.

Garnish with extra Reese’s Peanut Butter Chips and chopped Reese’s Peanut Butter Cup Miniatures, if desired.

Serve after frosting is cooled and set.