Tracey's Reese's Peanut Butter Cup Caramel Chocolate Cake Recipe

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6 votes | 15083 views

Decadent chocolate cake made with homemade peanut butter frosting and topped with chopped Reese Peanut Butter cups, drizzled with melted Reese Peanut Butter cups and melted caramel that slides down the sides of the cake!

Prep time:
Cook time:
Servings: 10
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Ingredients

Cost per serving $1.55 view details

Directions

  1. Directions for cake
  2. DIRECTIONS FOR THE CAKE
  3. 1. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
  4. 2. In a medium saucepan combine butter, cocoa, and water.
  5. 3. Bring mixture to a boil, stirring constantly.
  6. 4. Remove from heat.
  7. 5. With an electric mixer, on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended.
  8. 6. Add eggs, milk, and vanilla.
  9. 7. Beat for 1 minute, pour batter into the prepared pans.
  10. 8. Place chocolate cake in oven to bake for suggested time or until toothpick inserted in middle comes out clean.
  11. DIRECTIONS FOR THE FROSTING
  12. 1. Cream butter and peanut butter together.
  13. 2. Add half the powdered sugar and blend.
  14. 3. Blend in milk and vanilla.
  15. 4. Add remaining powdered sugar.
  16. 5. Stir until smooth and well blended.
  17. DIRECTIONS FOR CHOCOLATE AND CARAMEL SAUCES
  18. Melt peanut butter cups in a saucepan along with the milk
  19. Stir vigorously until you get a smooth texture-set aside
  20. CAKE ASSEMBLY
  21. 1. Frost the 2-3 layer cake with the Peanut Butter Frosting
  22. 2. Cut the 6 peanut butter cups into small pieces
  23. 3. Place pieces on top of the cake-covering the cake completely
  24. 4. Pour the prepared chocolate sauce over the cake allowing the sauce to run down the sides of the cake
  25. 5. Pour the caramel sauce over the cake allowing the sauce to run down the sides of the cake making an alternate design
  26. **SEE PHOTO**
  27. 6. Decorate the bottom of the cake with chocolate frosting for design factor

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Nutrition Facts

Amount Per Serving %DV
Serving Size 265g
Recipe makes 10 servings
Calories 1090  
Calories from Fat 481 44%
Total Fat 55.3g 69%
Saturated Fat 27.75g 111%
Trans Fat 0.0g  
Cholesterol 165mg 55%
Sodium 684mg 28%
Potassium 316mg 9%
Total Carbs 141.79g 38%
Dietary Fiber 2.8g 9%
Sugars 108.85g 73%
Protein 13.33g 21%
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Reviews

  • This is really delicious but doesn't say how much water to use. I guessed 1/2 Cup and think it worked
    I've cooked/tasted this recipe!
    1 person likes this review

    Comments

    • shana
      July 19, 2014
      What temp do I bake it at?!?!?
      • Shalina Silva
        May 15, 2013
        Very nice caramel cake. My friends like caramel cakes :D
        • Martha Johnson
          November 26, 2012
          how much water do you add to the butter and cocoa
          • Brittany Lindsey
            October 19, 2012
            This looks amazing!! I can't wait to try it for some of my friends, the all love peanut butter! :)
            • Gregory
              July 8, 2012
              Its off the chain, go girl ( northernflavor at aol dot com)
              • kibo
                April 7, 2012
                Yummy
                • kibo
                  April 7, 2012
                  Yummy, but peanut allergy

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