Peanut Butter Cup Cake

I have had this recipe hanging on my fridge since I first saw it here last month! Mine wasn't nearly as cute as Bakerella's, but it still turned out yummy! I made it on Saturday night and I'm still in the process of eating it (don't worry, I've had some help!)!

Just a little note....after only 24 minutes, the cakes were beginning to almost brown. So, be sure to check on your cakes. They don't necessarily take the full 34 minutes to bake.

Peanut Butter Fudge Cake courtesy of parents.com

Makes: 16 servings
Prep: 15 minutes Chill: 1 hour Bake: at 350 degrees F for 34 minutes

Ingredients
1 box (18.25 ounces) devil's food
cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped chocolate-covered peanut butter cups (about 8 ounces---about 30 Reese's Miniatures), plus more to garnish
8 ounces dark chocolate, chopped (I just used chocolate chips)
1 cup heavy cream
1/2 cup creamy peanut butter

Directions
1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.