Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Butter | 1 tbsp (16g) | 94 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box devils food cake mix
- 3 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 cups chopped peanut butter cups
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- ½ cup creamy peanut butter
Directions
Heat oven to 350°F.
Coat 2 round cake pans with cooking spray.
Line with wax paper, coat paper.
In a bowl, beat cake mix, eggs, buttermilk and oil 30 seconds.
Increase speed, beat 2 minutes.
Fold in 2 cups peanut butter cups.
Divide batter between pans.
Bake 34 minutes or until done.
Let cool 15 minutes.
Turn out cakes.
Place dark chocolate in a bowl.
Bring cream to a boil and pour over chocolate.
Whisk until chocolate melts.
Add peanut butter and whisk until smooth.
Put 1 cake layer on cooling rack and place on a baking sheet.
Pour 1 cup frosting on top, spread.
Top with remaining cake layer.
Pour remaining frosting over the top, allowing it to spill over the sides.
Smooth top and sides.
Refrigerate 1 hour to set.
Transfer cake to serving plate.
Garnish with chopped peanut butter cups.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Dark chocolate Recipes
Category:Peanut butter Recipes
Category:Buttermilk Recipes
Category:Heavy cream Recipes