HOW TO MAKE IT :
- Preheat oven to 350°F. Grease one 9″ cake pan and line the bottom with parchment paper.
- Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
- In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
- In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
- Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
- Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
- To make the frosting, in a mixing bowl add the butter, peanut butter and ⅓ cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, ½ cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
- Frost the cake completely. Decorate with peanut butter cups.
- Keep cake covered. Serve at room temperature.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 411Total Fat: 25gSaturated Fat: 10g
Trans Fat: 0gUnsaturated Fat: 12gCholesterol: 52mgSodium: 289mgCarbohydrates: 43gFiber: 2gSugar: 30gProtein: 8g
