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Peanut Butter Cup and Oreo™ Cake

peanut butter cup and oreo™ cake Dessert
Peanut Butter Cup and Oreo™ Cake
  • Prep 45 min
  • Total 2 hr 50 min
  • Servings 12
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Love Oreo™ cookies and Reese’s™ Peanut Butter Cups™ but can’t pick your favourite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4 serving size) Jell-O™ chocolate-flavour instant pudding & pie filling mix

2 cups Betty Crocker™ Creamy Deluxe™ vanilla frosting
1/2 cup creamy peanut butter
8 Oreo™ chocolate sandwich cookies, coarsely chopped (1 cup)

Oreo™ chocolate sandwich cookies, Oreo™ mini chocolate sandwich cookies
Reese's™ Peanut Butter Cups™, unwrapped, and Reese’s™ Peanut Butter Cups™ miniatures, unwrapped

1/3 cup chocolate fudge sauce
2 tablespoons creamy peanut butter

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
  • 3
    Bake 20 to 24 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
  • 5
    Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in centre. Refrigerate 30 minutes.
  • 6
    When ready to serve, top cake with Decorations, mounding in centre.
  • 7
    In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

Expert Tips

  • Trademarks referred to herein are the properties of their respective owners.
  • There is no one way to decorate this cake. Half the fun is using whatever combination of Decorations that will satisfy your peanut butter and chocolate lovers!
  • If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately, adding a little bake time if necessary for refrigerated batter.

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
600
% Daily Value
Total Fat
28
Saturated Fat
8
Trans Fat
0
Cholesterol
45
Sodium
660
Dietary Fiber
2
Protein
7
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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