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Home > Recipes > Peanut Butter Cup Crumble Cake

Peanut Butter Cup Crumble Cake Recipe

Peanut Butter Cup Crumble Cake
  • Beginner

Find Similar Recipes:

Cakes x Cupcakes x Frostings x Beginner x REESE’S Peanut Butter Cups x Mini REESE’S Pieces x HERSHEY’S Cocoa x
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Prep Time:
30 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)

Directions

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 30 to 35 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. 12 to 16 servings.

ONE-BOWL BUTTERCREAM FROSTING

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.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    12/13/2012

    This cake was delicious! It was fairly simple to make; I only made a small mess :) The smell of the cake is enough to make your mouth water.

  • 4 stars

    4/4/2010

    I've often said I can't seem to make a cake as good as a box mix, but that was until I made this recipe....perfection! Moist and delicious.

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