Reese's Peanut Butter Cup Cake

Recipe source and picture source

Cake Ingredients: 
1 Devil's Food chocolate cake mix with butter and milk substituted for oil and water (personal preference)
Cake Directions: 
Prepare according to package directions, bake in 2 9" round pans, cool completely. 

Filling Ingredients:
8 oz semi-sweet chocolate, roughly chopped (I used milk chocolate)
8 oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups, roughly chopped
Filling Directions: 
Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it's all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

Frosting Ingredients:
1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar (I an extra 1/2-1 cup plus a splash of milk for a smoother consistency)
Frosting Directions:
Cream together the butter and peanut butter. Add the vanilla, then the sugar. Beat until fluffy.

Assembly Directions:
Place one 9-inch round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second 9-inch round on top. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.

Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.

Notes: Made this for Father's Day/Melia's Birthday celebration with the extended Farrer family yesterday. Yes, it is as good as it looks...and better.