15.25 oz devil food chocolate cake mix
2/3 cup vegetable oil
8 oz sour cream
5.9 oz instant pudding mix
1 cup Reese's peanut butter morsels
1 cup semi sweet chocolate chips
1/2 cup HOT tap water
Heat oven to 350
Use whisk attachment on Kitchen-Aid mixer. Stir cake mix and pudding mix. While mixer is set to stir, sour cream, pour in oil then hot water. Increase to speed 4 for 20-30 seconds. Stop mixer and scrape sides. Turn mixer to stir (2) and incorporate the chocolate & peanut butter morsels.
Spray two 9" cake round pans (silicone work best). Spread cake batter evenly between pans. Bake for about 45 minutes until spongy and toothpick or knife blade releases clean. Cool cake rounds completely before removing from pans. Level cakes with a cake wire cutter if necessary. Wrap in saran wrap and place in freezer to freeze the cakes for up to 7 days.
Remove cakes from freezer and frost with Peanut Butter frosting. Pipe flowers on cake and place Reese's peanut butter cups in frosting flowers. Pipe smaller frosting dots around base of cake and top frosting dots with chocolate morsels.
• 2 sticks butter
• Jar Reese's Peanut Butter
• 2 cups confectioner sugar
• 1/2 cup white sugar
• 2 pinch salt
• 1 TSP Vanilla
• maybe 1 TBSP Heavy Cream
= stand mixer with whisk attachment, beat butter and peanut butter until smooth (about 20-30 seconds). Add sugar and salt; beat until sugar is 1/2 moistened. Stop, Scrape bowl and continue until fully combined. Scrape bowl then add Vanilla and and enough Milk to get spreading consistency. Beat until incorporated (about 10 seconds). Increase speed to medium high and whip until light and fluffy (about 4 minutes) scraping bowl each minute.
Doesn't that look absolutely incredible? It is, in case you are still wondering. :)