1 & 1/4cup milk(I used skim, whatever you have is good)
1/2cupcreamy peanut butter
1boxyellow cake mix
1/2cupheavy whipping cream
1cupsemi-sweet chocolate chips
PEANUT BUTTER CREAM CHEESE FROSTING
4ozcream cheese, room temperature
3/4cupcreamy peanut butter
2tbspmilk or heavy whipping cream
4tbspunsalted butter, softened
1 to 1&1/2cuppowdered sugar
Reese's peanut cocoa powder
PEANUT BUTTER CAKE
Preheat the oven to 350º F. Spray a 9x13 inch pan with cooking spray.
In a mixing bowl combine the eggs, milk, creamy peanut butter, vegetable oil and yellow cake mix. Beat with an electric mixer until incorporated.
Pour the batter into the cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Before the cake cools, use a straw or wooden skewer to poke holes all over the cake.
Place chocolate chips in a medium sized heat-proof bowl. In a small pot over low heat, heat the heavy whipping cream until just before boiling. Pour the cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Pour the ganache evenly over the cake, allowing the ganache to seep into the holes in the cake.
In a small mixing bowl, using an electric mixer, beat the cream cheese, peanut butter, powdered sugar, and milk / heavy cream until smooth, 1-2 minutes.
In a separate small mixing bowl, using an electric mixer, beat the butter, cocoa powder, and powdered sugar until smooth, 1-2 minutes.
Spread the peanut butter frosting on top of the chocolate ganache. Then add dollops of chocolate frosting on top of the peanut butter frosting, swirling them together. Top the cake with chopped peanut butter cup pieces.
You can substitute the 4 oz of cream cheese in the peanut butter cream cheese frosting for 1/2 cup (1 stick) of unsalted butter if you'd prefer a buttercream frosting.