Reese’s Peanut Butter Earthquake Cake
A rich chocolate cake with layers of peanut butter, Reese's peanut butter cups, and a chocolate ganache topping.
Equipment
- Mixing bowl
- 9x13-inch baking pan
- Saucepan
Ingredients
Cake Base
- 1 box chocolate cake mix
- Ingredients required for cake mix (usually eggs, oil, and water)
Peanut Butter Layer
- 16 oz creamy peanut butter
- 2 cups powdered sugar
- 1 cup crushed Reese’s peanut butter cups
- 1 cup mini Reese’s peanut butter cups, chopped
Topping
- 8 oz whipped topping (like Cool Whip)
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- ¼ cup heavy cream
Instructions
- Preheat the oven to the temperature specified on the cake mix box. Prepare the chocolate cake mix according to the package instructions.
- In a bowl, mix the peanut butter and powdered sugar until smooth. Spread this mixture over the cake batter in the baking pan.
- Sprinkle the crushed and chopped Reese’s peanut butter cups evenly over the peanut butter layer.
- Bake the cake according to the cake mix instructions, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the chocolate ganache by melting the chocolate chips, butter, and heavy cream in a saucepan over low heat, stirring until smooth. Let it cool slightly.
- Spread the whipped topping over the cooled cake, then drizzle with the chocolate ganache. Serve chilled or at room temperature.
Notes
Store leftover cake in the refrigerator. The cake tastes best when served slightly chilled.