1 C Vegetable Oil plus more for the pans
3 1/2 C self rising flour plus more for the pans
2 1/4 C Granulated sugar
4 large eggs
1/4 C Creamy peanut butter
1 1/2 tsp pure vanilla extract
1 C well shaken buttermilk
1 1/2 C coffee at room temp
1 C unsweetened cocoa powder
1 8oz pkg cream cheese at room temperature
3/4 C powdered sugar
1 1/4 creamy peanut butter
1 C chopped pecans (optional)
12 oz frozen, non dairy, whipped topping, thawed
2 1/2 C Reese's Peanut Butter Cups
Chocolate Syrup to garnish
Preheat the oven to 350º. Grease and flour two 9 inch round pans.
Make the cake: Using an electric mixer, combine the oil, granulated sugar, eggs, peanut butter, and vanilla extract and beat until combined. Then mix in the buttermilk and coffee. Gradually add the flour and cocoa powder and beat for 2-3 minutes on medium speed.
Pour the batter into the prepared pans and bake until a cake tester comes out clean, about 50 minutes. Let cool in the pans for 5 minutes before unmolding onto wire racks to cool completely.
Make the frosting: Using an electric mixer, mix the cream cheese, powdered sugar, and peanut butter until smooth. The add the chopped pecans, if using. Using a rubber spatula, fold in the whipped topping until smooth. Refrigerate the frosting until stiff. About 1 hour.
Spread the frosting on the cooled cake layers, stack the layers and frost the sides. Top with the chopped Reese's Peanut Butter Cups and drizzle with chocolate syrup