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Chocolate and Peanut Butter Cake Recipe

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This recipe for Chocolate and Peanut Butter Cake, by , is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


1 box devil's food cake mix
1 large package of jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs - beaten
cup milk
1 tsp vanilla extract
2 cups Reese's cups, chopped (I buy the 2.5 bag of mini Reese's cups - chop 2 cups for cake and use rest to decorate)


1 cup shortening (Crisco)
1 cup smooth peanut butter
4 cups powdered sugar
tsp salt
1 tsp vanilla extract
cup heavy whipping cream

1. Preheat oven to 350.

2. In a very large bowl, mix together everything except Reese's cups.

3 Pour batter into cake pan of choice - I made 9" round

4. Bake according to cooking times on the back of the cake box and add approximately 10 minutes. Use a toothpick to check for doneness.

5. In mixing bowl, cream shortening and peanut butter until fluffy. Add sugar and continue creaming until well blended,. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

6. Assemble cake and decorate with left over Reese's.




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