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  • Tracey's Reese's Peanut Butter Cup Caramel Chocolate Cake

    6 votes
    Tracey's Reese's Peanut Butter Cup Caramel Chocolate Cake
    Prep: 45 min Cook: 35 min Servings: 10
    by ChefTracey WilliamsFrancis
    1 recipe
    >
    Decadent chocolate cake made with homemade peanut butter frosting and topped with chopped Reese Peanut Butter cups, drizzled with melted Reese Peanut Butter cups and melted caramel that slides down the sides of the cake!

    Ingredients

    • THE CAKE
    • 2 cups All Purpose flour or Cake Flour
    • 2 cups Sugar
    • 1 tsp Baking soda
    • ¼ tsp Salt
    • 1 cup Butter
    • 1/3 cup Unsweetened cocoa powder
    • 3 large eggs
    • ½ cup Whole Milk
    • 1 ½ tsp Vanilla
    • 6 Reese’s Peanut Butter Cups (for assembly of cake)
    • PEANUT BUTTER FROSTING
    • 1 cup butter (softened to room temperature)
    • 1 cup creamy peanut butter
    • 4 cups powdered sugar
    • 1/4 cup milk
    • 2 teaspoons vanilla
    • CHOCOLATE SAUCE (to be poured over cake)
    • 6 Peanut Butter Cups
    • 3 TBSP whole milk
    • CARAMEL SAUCE (to be poured over cake)
    • 1 Cup of Caramel pieces
    • 3 TBSP whole milk

    Directions

    1. Directions for cake
    2. DIRECTIONS FOR THE CAKE
    3. 1. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
    4. 2. In a medium saucepan combine butter, cocoa, and water.
    5. 3. Bring mixture to a boil, stirring constantly.
    6. 4. Remove from heat.
    7. 5. With an electric mixer, on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended.
    8. 6. Add eggs, milk, and vanilla.
    9. 7. Beat for 1 minute, pour batter into the prepared pans.
    10. 8. Place chocolate cake in oven to bake for suggested time or until toothpick inserted in middle comes out clean.
    11. DIRECTIONS FOR THE FROSTING
    12. 1. Cream butter and peanut butter together.
    13. 2. Add half the powdered sugar and blend.
    14. 3. Blend in milk and vanilla.
    15. 4. Add remaining powdered sugar.
    16. 5. Stir until smooth and well blended.
    17. DIRECTIONS FOR CHOCOLATE AND CARAMEL SAUCES
    18. Melt peanut butter cups in a saucepan along with the milk
    19. Stir vigorously until you get a smooth texture-set aside
    20. CAKE ASSEMBLY
    21. 1. Frost the 2-3 layer cake with the Peanut Butter Frosting
    22. 2. Cut the 6 peanut butter cups into small pieces
    23. 3. Place pieces on top of the cake-covering the cake completely
    24. 4. Pour the prepared chocolate sauce over the cake allowing the sauce to run down the sides of the cake
    25. 5. Pour the caramel sauce over the cake allowing the sauce to run down the sides of the cake making an alternate design
    26. **SEE PHOTO**
    27. 6. Decorate the bottom of the cake with chocolate frosting for design factor

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    Reviews

    • Janelle Dziuk
      This is really delicious but doesn't say how much water to use. I guessed 1/2 Cup and think it worked
      1

      Comments

      • shana
        shana
        What temp do I bake it at?!?!?
        • ShaleeDP
          ShaleeDP
          Very nice caramel cake. My friends like caramel cakes :D
          • Martha Johnson
            Martha Johnson
            how much water do you add to the butter and cocoa
            • Brittany Lindsey
              Brittany Lindsey
              This looks amazing!! I can't wait to try it for some of my friends, the all love peanut butter! :)
              • Gregory
                Gregory
                Its off the chain, go girl ( northernflavor at aol dot com)
                • kibo
                  kibo
                  Yummy
                  • kibo
                    kibo
                    Yummy, but peanut allergy

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