Reese's Chocolate Peanut Butter Cup Earthquake Cake
A rich chocolate cake with creamy peanut butter frosting, topped with Reese's cups and chocolate chips. Perfect for any occasion!
Ingredients
For the Cake
- 1 box dark chocolate fudge cake mix
For the Frosting
- 8 oz cream cheese (softened) Make sure it is at room temperature.
- 1/2 cup unsalted butter (softened) Ensure it is also at room temperature.
- 1/2 cup creamy peanut butter Add more for richer flavor, if desired.
- 1 tsp vanilla extract
- 4 cups powdered sugar Gradually mix in to achieve a creamy consistency.
Toppings
- 1/2 cup chocolate chips For sprinkling on top.
- 1 cup miniature Reese's peanut butter cups (halved) Press gently into the frosting.
- to serve vanilla ice cream Optional but recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, prepare the chocolate cake mix according to package instructions.
- Pour the batter into the greased baking dish and spread evenly.
- In another bowl, beat together cream cheese, butter, peanut butter, and vanilla until smooth.
- Gradually add the powdered sugar, mixing until thick and creamy.
Baking
- Spread the frosting over the cake batter in the dish.
- Sprinkle with chocolate chips and halved Reese’s, pressing them gently into the frosting.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before serving.
Serving
- Serve warm or at room temperature, topped with a scoop of vanilla ice cream.
Notes
To store, keep leftovers in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months.