Reese’s Chocolate Peanut Butter Earthquake Cake
Indulge in layers of moist chocolate cake with creamy peanut butter filling and chocolate chips in this delightful dessert.
Ingredients
For the cake base
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs Should be at room temperature
For the peanut butter filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened Should be at room temperature
- 1 cup powdered sugar
Toppings
- 1 cup chocolate chips For sprinkling on top
- 1/2 cup chopped peanuts Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, combine chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth using a whisk or electric mixer.
Layering
- Pour half of the cake batter into the prepared cake pan.
- In another bowl, beat together creamy peanut butter, softened cream cheese, and powdered sugar until smooth.
- Spoon the peanut butter mixture evenly over the chocolate batter.
- Pour the remaining chocolate batter over the peanut butter layer.
- Sprinkle chocolate chips and optional chopped peanuts on top.
Baking
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan before transferring it to a wire rack.
Serving
- Cut the cooled cake into generous slices and serve plain, with ice cream, or drizzled with chocolate sauce.
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Notes
Store leftovers covered at room temperature for up to 5-7 days in the fridge. Can freeze individual slices for longer storage.