Introduction
Indulge in a dessert that combines rich chocolate, creamy peanut butter, and delightful chunks of Reese’s Peanut Butter Cups. This Devil’s Food Cake recipe is a heavenly treat that anyone with a sweet tooth will adore. With layers of flavor, including sweetened condensed milk and chocolate fudge sauce, this cake is perfect for parties, celebrations, or just a special weekend treat.
Detailed Ingredients with measures
1 box Devil’s Food Cake Mix (plus ingredients listed on the box to prepare the cake)
14 ounces sweetened condensed milk
1 jar (approximately 12 ounces) chocolate fudge sauce
1 cup creamy peanut butter
8 ounces Cool Whip (thawed)
1½ cups mini Reese’s Peanut Butter Cups, chopped
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
1 hour 45 minutes (including cooling and chilling)
Yield
Serves 12-16 slices
Directions
1. Preheat your oven to 350°F (175°C).
2. Prepare the Devil’s Food Cake Mix according to the package instructions, combining it with the required eggs, oil, and water.
3. Pour the batter into a 9×13 inch baking pan and bake as directed on the box.
4. Once baked, remove the cake from the oven and allow it to cool completely.
5. While the cake is cooling, unwrap and chop the mini Reese’s Peanut Butter Cups. Set half aside for later use.
6. Using the handle of a wooden spoon or a large straw, poke holes evenly across the cooled cake.
7. Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
8. Drizzle half of the chocolate fudge sauce over the cake, allowing it to absorb into the holes.
9. Sprinkle half of the chopped Reese’s Peanut Butter Cups over the top of the cake.
10. In a mixing bowl, combine the creamy peanut butter with the Cool Whip. Gently fold them together until well blended to create a light, fluffy peanut butter topping.
11. Spread the peanut butter and Cool Whip mixture evenly over the cake.
12. Refrigerate the cake for at least one hour to allow the flavors to meld.
13. Before serving, drizzle the remaining chocolate fudge sauce over the top and sprinkle with the remaining chopped Reese’s Peanut Butter Cups.
14. Slice, serve, and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Cake Mix
Prepare the Devil’s Food Cake Mix according to the package instructions, combining it with the required eggs, oil, and water.
Step 3: Bake the Cake
Pour the batter into a 9×13 inch baking pan and bake as directed on the box.
Step 4: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool completely.
Step 5: Chop the Peanut Butter Cups
While the cake is cooling, unwrap and chop the mini Reese’s Peanut Butter Cups. Set half aside for later use.
Step 6: Poke Holes in the Cake
Using the handle of a wooden spoon or a large straw, poke holes evenly across the cooled cake.
Step 7: Add Sweetened Condensed Milk
Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
Step 8: Drizzle Chocolate Fudge Sauce
Drizzle half of the chocolate fudge sauce over the cake, allowing it to absorb into the holes.
Step 9: Sprinkle Chopped Peanut Butter Cups
Sprinkle half of the chopped Reese’s Peanut Butter Cups over the top of the cake.
Step 10: Make Peanut Butter Topping
In a mixing bowl, combine the creamy peanut butter with the Cool Whip. Gently fold them together until well blended to create a light, fluffy peanut butter topping.
Step 11: Spread the Topping
Spread the peanut butter and Cool Whip mixture evenly over the cake.
Step 12: Refrigerate the Cake
Refrigerate the cake for at least one hour to allow the flavors to meld.
Step 13: Add Final Touches
Before serving, drizzle the remaining chocolate fudge sauce over the top and sprinkle with the remaining chopped Reese’s Peanut Butter Cups.
Step 14: Serve the Cake
Slice, serve, and enjoy!
Notes
Optional Variations
You can customize this cake by using different flavors of cake mix or by adding other types of candy as toppings.
Storage Recommendations
Store leftovers in the refrigerator in an airtight container to maintain freshness.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream on the side.
Cook techniques
Mixing Cake Batter
Start by combining the Devil’s Food Cake Mix with eggs, oil, and water as specified on the package. Make sure to mix until just combined to avoid overmixing, which can result in a dense cake.
Baking
Pour the prepared batter into a 9×13 inch baking pan and bake in a preheated oven at 350°F (175°C). Follow the baking time indicated on the box for best results. Always check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Poking Holes
Once the cake has cooled completely, use the handle of a wooden spoon or a large straw to poke holes evenly across the surface. This allows the sweetened condensed milk and fudge sauce to soak into the cake, enhancing its flavor.
Layering Flavors
After poking holes, drizzle the sweetened condensed milk and half of the chocolate fudge sauce over the cake. This step is key for infusing moisture and additional flavor into the dessert.
Preparing Toppings
In a mixing bowl, combine creamy peanut butter and Cool Whip. Gently fold them together to maintain a light and fluffy texture, creating a delicious peanut butter topping for the cake.
Chilling
Refrigerate the cake for at least one hour to allow the flavors to meld together. This chilling process also helps firm up the peanut butter topping, making it easier to slice and serve.
Serving
Before serving, add the finishing touches by drizzling the remaining chocolate fudge sauce and sprinkling the leftover chopped mini Reese’s Peanut Butter Cups on top. This enhances the visual appeal and adds extra flavor.
FAQ
Can I use a different cake mix?
Yes, you can substitute the Devil’s Food Cake Mix with another chocolate cake mix or any flavor you prefer.
How long does the cake last in the refrigerator?
The cake can be stored in the refrigerator for up to 3-5 days in an airtight container.
Can I freeze the cake?
Yes, you can freeze the cake. It is best to freeze it before adding the Cool Whip topping. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and refrigerate it until you are ready to serve.
What can I use as a topping alternative?
You can use whipped cream, caramel sauce, or any other flavored frosting as a substitute for the Cool Whip and peanut butter topping.
Conclusion
This decadent cake, with its layers of rich chocolate, creamy peanut butter, and sweetened condensed milk, offers an irresistible combination of flavors and textures that are sure to delight any dessert lover. The addition of mini Reese’s Peanut Butter Cups adds a delightful crunch and a burst of peanut butter flavor. Perfect for special occasions or simply as a treat for yourself, this cake is a surefire crowd-pleaser!
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