Ingredients
Scale
- 1 chocolate cake mix plus ingredients needed to prepare (eggs, oil, water)
- 1/2 cup butter melted
- 8 ounce package cream cheese softened
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini Reese’s Peanut Butter Cups halved
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9 x 13 baking dish with nonstick cooking spray to ensure your cake releases effortlessly.
- Mix Cake Batter: In a large bowl, prepare your chocolate cake mix as instructed on the package. Combine with the eggs, oil, and water until you achieve a smooth, lump-free batter. Pour this mixture into your prepared baking dish, spreading evenly.
- Create the Cream Cheese Mixture: In a separate bowl, blend the softened cream cheese, melted butter, and peanut butter. Use an electric mixer for a creamy, smooth texture. The cream cheese should be lump-free, merging seamlessly with butter and peanut butter.
- Add Sugar and Vanilla: Slowly incorporate the powdered sugar into the cream cheese blend, one cup at a time, followed by the vanilla extract. Ensure a velvety finish by maintaining a consistent mixing speed, preventing clumping, and achieving a perfect, light frosting. Savor the subtle, sweet vanilla aroma. “Savor the subtle, sweet vanilla aroma with each mix, crafting a light and velvety cream cheese frosting.”
- Assemble the Cake: Drop spoonfuls of your cream cheese mixture onto the cake batter. Gently swirl with a knife, creating delightful marbling patterns without fully mixing. This technique is crucial for the iconic ‘earthquake’ appearance.
- Add Toppings: Sprinkle semi-sweet chocolate chips and halved mini Reese’s Peanut Butter Cups evenly over the top. The chips provide a chocolatey crunch, while chunks of Reese’s introduce a playful element.
- Bake to Perfection: Place in the oven, baking for 45-50 minutes. Ensure a soft, gooey center with slightly crispy edges by performing a toothpick test after 45 minutes.
- Serve and enjoy: Allow to cool slightly before slicing.