Chocolate Peanut Butter Cup Cake

Name: Chocolate Peanut Butter Cup Cake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 13
Cuisine: American
Ingredients: 1 box Devils Food Cake mix; 59 milliliters butter; 118 milliliters canola oil; 1 can cream cheese frosting (for outside of cake); 4 eggs; 1 small box chocolate instant pudding mix; 59 milliliters milk; 1 bag mini Reeses peanut butter cups (for decoration); 473 milliliters powdered sugar; 1 bag semi-sweet chocolate chips; 118 milliliters smooth peanut butter; 227 grams sour cream; 1 teaspoon vanilla; 118 milliliters water

The recipe Chocolate Peanut Butter Cup Cake is ready in around 35 minutes and is definitely an excellent gluten free option for lovers of American food. This recipe serves 13. One portion of this dish contains approximately 9g of protein, 37g of fat, and a total of 740 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have milk, smooth peanut butter, cream cheese frosting, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

1box

Devils Food Cake mix 59milliliters

butter 118milliliters

canola oil 1can

cream cheese frosting (for outside of cake)4

eggs 1small

box chocolate instant pudding mix 59milliliters

milk 1bag

mini Reese's peanut butter cups (for decoration)473milliliters

powdered sugar 1bag

semi-sweet chocolate chips 118milliliters

smooth peanut butter 227grams

sour cream 1teaspoon

vanilla 118milliliters

water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.