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Peanut Butter Cup and Oreo™ Cake

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Peanut Butter Cup and Oreo™ Cake
  • Prep 45 min
  • Total 2 hr 50 min
  • Servings 12
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Love Oreo™ cookies and Reese’s™ Peanut Butter Cups™ but can’t pick your favorite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™.
By Betty Crocker Kitchens
Updated Nov 1, 2017

Ingredients

Cake

Frosting

  • 2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from two 16-oz containers)
  • 1/2 cup creamy peanut butter
  • 8 Oreo chocolate sandwich cookies, coarsely chopped (1 cup)

Decorations

  • Oreo chocolate sandwich cookies, Oreo mini chocolate sandwich cookies
  • Reese's Peanut Butter Cups™, unwrapped, and Reese’s™ Peanut Butter Cups™ miniatures, unwrapped

Topping

  • 1/3 cup chocolate fudge sauce
  • 2 tablespoons creamy peanut butter

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
  • 3
    Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
  • 5
    Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
  • 6
    When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
  • 7
    In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    There is no one way to decorate this cake. Half the fun is using whatever combination of Decorations that will satisfy your peanut butter and chocolate lovers!
  • tip 2
    If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately, adding a little bake time if necessary for refrigerated batter.
  • tip 3
    For even more peanut butter flavor, try using Peanut Butter Oreo™ cookies instead of regular ones.

Nutrition

600 Calories, 28g Total Fat, 7g Protein, 81g Total Carbohydrate, 55g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
660mg
27%
Potassium
230mg
7%
Total Carbohydrate
81g
27%
Dietary Fiber
2g
9%
Sugars
55g
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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