Peanut Butter Fudge Cake

Ingredients

• 1 (18 1/4 ounce) box 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, plus more to garnish, I used twice as many peanut butter cups so I could decorate th)
• 6 ounces prepared chocolate pudding (not the dry mix, the actual snack sized container of pudding)
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup creamy peanut butter

Directions

1. 1

   Heat oven to 350°F Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

2. 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. Stir in the pudding. Fold in 2 cups of the chopped peanut butter cups.

3. 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. 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. 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.