Back to Recipes

Peanut Butter Cup Crumble Cake Recipe

Things You'll Need

  • 2 cups sugar
  • 1-3/4 cups all purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 egg
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 38 to 40 REESE'S Peanut Butter Cups Miniatures
  • (hdr) (hdr) ONE-BOWL BUTTERCREAM FROSTING (recipe follows)

How to Make

  • 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
  • 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • 4. Remove wrappers from peanut butter cups; cut each cup into 4 pieces. Prepare ONE-BOWL BUTTERCREAM FROSTING. Reserve 1/3 cup frosting; frost cake with remaining frosting. Sprinkle peanut butter cup pieces over frosting. Place reserved frosting in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 seconds or until pourable; drizzle over cake. Allow drizzle to set. Makes 12 servings.
  • 6 tablespoons butter or margarine, softened
  • 2-2/3 cups powdered sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Beat butter until fluffy in medium bowl. Alternately beat in powdered sugar and cocoa with milk until of spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.