Ingredients
8 regular peanut butter cups - divided
1 1/2 cup Hersey's chocolate syrup
Method
Sources
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Recipe1M+
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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prepare cake mix according to package directions adding 2/3 cup peanut butter to the mix . bake at 350 degrees in a 9x13" pan. for about 25 minutes. mine took 20. while cake is baking mix milk & herseys syrup together until blended. when cake is done and while it is still hot. poke holes in it with a fork or a straw. pour milk mixture over the cake . cool completely. chop 4 peanut butter cups up into small pieces. i froze mine. they will chop easier. sprinkle over top of the cake. carefully combine chocolate frosting and thawed cool whip. spread over top of the cake. sprinkle with the other 4 chopped peanut butter cups over the icing. chill cake before serving.