Triple Decker Peanut Butter Cake Recipe

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Triple Decker Peanut Butter Cake
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Ingredients
12
Count
Nutrition
500
Calories
Total time
40
Minutes
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Ingredients:

  • 1 (18 1/4 oz) package yellow cake mix
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/3 cups water
  • 38 mini reese's peanut butter cups
  • 4 cups confectioners' sugar , sifted
  • 1/2 cup milk, warmed
  • 2 tsp vanilla , extact

Directions:

  1. Place a race in the center of the oven and preheat oven to 350 degrees F.
  2. Lightly spray three 9-inch round cake pans with cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
  3. Place the cake mix, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Add 1 1/3 cups water, then beat with an electric mixer on low speed until blended 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Divide the batter among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
  4. Bake until the cakes spring back when lightly pressed with a finger, 18 to 20 minutes. Check the pan on the highest rack first as it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the cakes from the oven, and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each later and invert onto a rack and then invert onto another rack so that the cakes are right side up. Allow the cakes to cool completely.
  5. Meanwhile, place 28 of the peanut butter cups into the freezer for 15 to 20 minutes so they will be easier to chop, then finely chop them and set aside with the whole peanut butter cups.
  6. Make the frosting: Place the butter and peanut butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add 2 cups confectioners' sugar, 1/4 cup milk and the vanilla and beat on low speed until the mixture is combined. Add 1 1/2 cups confectioners' sugar and the remaining 1/4 cup milk and beat the frosting until it is smooth and spreadable. Then, increase the mixer speed to high and beat, adding the remaining 1/2 cup sugar a little at a time until the frosting is thick and fluffy.
  7. To assemble the cake, place one cake layer, right side up, on a serving plate and spread some of the frosting over the top. Press half of the chopped Reese's into this frosting, distributing them evenly. Place a second cake layer, right side up, on top of the first. Spread some of the frosting over the top. Press the remaining chopped Reese's into this frosting. Place the third cake layer, right side up, on top of the second layer, then frost the top smoothly and generously. Frost the side of the cake with smooth, clean strokes. Place the remaining whole peanut butter cups decoratively around the edge of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 499.64 Kcal (2092 kJ)
Calories from fat 157.1 Kcal
% Daily Value*
Total Fat 17.46g 27%
Cholesterol 56.88mg 19%
Sodium 40.36mg 2%
Potassium 119.91mg 3%
Total Carbs 84.12g 28%
Sugars 79.06g 316%
Dietary Fiber 0.77g 3%
Protein 5.21g 10%
Iron 0.5mg 3%
Calcium 32.4mg 3%
Amount Per 100 g
Calories 323.49 Kcal (1354 kJ)
Calories from fat 101.71 Kcal
% Daily Value*
Total Fat 11.3g 27%
Cholesterol 36.83mg 19%
Sodium 26.13mg 2%
Potassium 77.63mg 3%
Total Carbs 54.46g 28%
Sugars 51.19g 316%
Dietary Fiber 0.5g 3%
Protein 3.38g 10%
Iron 0.3mg 3%
Calcium 20.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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