FROSTING:
3 T. creamy peanut butter
3 1/4 c. powder sugar
1 pkg. (8 oz.) cream cheese, softened
1 (8 oz.) container cool whip, thawed
6 (.6 oz.) Reese peanut butter cups that have been crumbled (they crumble better when cold)
INSTRUCTIONS:
Preheat oven: 350
In mixer add cake mix, chocolate pudding mix, water, oil & eggs. Mix on low until moistened. Then mix on high for 1 1/2 minutes. Then add Reese peanut butter cups and mix an additional 30 seconds.
Put in a 9x13 cake pan that has been sprayed with a non-stick cooking spray.
Bake 45-50 minutes or until toothpick inserted in middle comes out clean.
Cool COMPLETELY. Then frost. Store in refrigerator
FROSTING:
In mixing bowl mix together peanut butter, cream cheese and powder sugar. Then mix in cool whip. Frost cake.
Top with Reese peanut butter cups that have been crumbled.
