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PEANUT BUTTER CAKE 1 BOX YELLOW CAKE MIX 4 EGGS 1 CUP WATER 1/3 CUP PLUS 2 TABLESPOONS VEGETABLE OIL 1 (7 OZ.) VANILLA INSTANT PUDDING 1/2 CUP REESE'S PEANUT BUTTER CHIPS 1/2 CUP PEANUT BUTTER 15 MINI REESE'S PEANUT BUTTER CUPS HEAT OVEN TO 325.LIGHTLY GREASE AND DUST WITH FLOUR TWO 8 INCH ROUND PANS. MIX CAKE MIX, EGGS, WATER,1/3 CUP OIL AND PUDDING.MELT PEANUT BUTTER CHIPS WITH REMAINING 2 TABLESPOONS VEGETABLE OIL.SIR INTO BATTER. MIX IN PEANUT BUTTER AND 5 CHIPPED (I ASSUME THEY MEANT CHOPPED, I JUST CUT MINE UP IN QUARTERS) PEANUT BUTTER CUPS. POUR INTO PREPARED PANS. BAKE 25-30 MINUTES UNTIL DONE. CAKE WILL FLUFF UP VERY HIGH IN OVEN AND SETTLE DOWN FLAT AFTER BEING REMOVED FROM THE OVEN. FROSTING: 1/4 CUP BUTTER (SOFTENED) 1/2 CUP PEANUT BUTTER 1 TEASPOON VANILLA 2 1/2 CUPS CONFECTIONARY SUGAR 3 TABLESPOONS MILK BEAT BUTTER, VANILLA, MILK,AND PEANUT BUTTER.ADD SUGAR.FROST TOP OF CAKE AND BETWEEN LAYERS. DOUBLE FROSTING MIX TO COVER ENTIRE CAKE.TOP CAKE WITH REMAINING PEANUT BUTTER CUPS. FOR AN ADDED TREAT DRIZZLE MELTED CHOCOLATE OVER TOP AND SIDES OF CAKE. |