1 1/3 cups water (or as called for by your cake mix)
1 (1 lb) bag powdered sugar
1/2 cup cocoa powder
1/2 cup butter (no substitutes)
1 pint heavy whipping cream
1/4 cup creamy peanut butter
1 teaspoon vanilla
15 -20 miniature peanut butter cups
Directions:
1. Bake cake according to package directions. 2. Cool. 3. FROSTING: Cream butter until smooth and fluffy. 4. Add sugar a little at a time until blended well with the butter. 5. Add whipping cream (a little at a time) Add cocoa powder and blend. 6. Keep adding the cream until the right consistency (should be smooth and spreadable; not too thin). 7. Add peanut butter and vanilla and blend until smooth. 8. When frosting the cake, Spread frosting between layers and add 1/4 cup of crushed peanut butter cups before placing the top layer. 9. Frost the entire cake with frosting. 10. Decorate additional peanut butter cups either whole or halves.
