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REESE® Peanut Butter Cup Crumble Cake
reese® peanut butter cup crumble cake
1 box Betty Crocker* SuperMoist* Devil’s Food Cake Mix
1¼ cups (300 mL) water
½ cup (125 mL) vegetable oil
1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting, divided
1 1/3 cups (325 mL) REESE® Minis PEANUT BUTTER CUPS® Candy (210 g pkg)
Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick pan. Grease or spray with non-stick cooking spray bottom only of 9x13-inch (23x33 cm) baking pan.
Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire rack. Meanwhile, cut minis in half and set aside.
Measure 1/3 cup (75 mL) of frosting into small microwave-safe bowl; set aside. Frost cake with remaining frosting. Sprinkle peanut butter cup pieces over frosting. Microwave reserved frosting on medium power (50%) for 15 seconds or until pourable. Drizzle over cake. Let stand until set.
® Registered Trademark of Hershey Canada Inc. Used with Permission.
No nutrition information available for this recipe
© 2018 ®/TM General Mills All Rights Reserved
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