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Peanut Butter Cup Crumble Cake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

ingredients

  Amount Per Serving % DV *
Calories600
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium580 mg24% DV
Total Carbohydrates94 g31% DV
Dietary Fiber3.0 g12% DV
Sugars72 g
Protein8 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron25% DV
  Amount Per Serving % DV *
Calories600
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium580 mg24% DV
Total Carbohydrates94 g31% DV
Dietary Fiber3.0 g12% DV
Sugars72 g
Protein8 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron25% DV
  • 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 water boiling
  • 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 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.
  • 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 Cocoa

HERSHEY'S Cocoa