Directions:
- Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
- Heat oven to 350°F Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
- Put cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1/3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10-12 minutes.
- Divide half the batter between prepared cake pans. Set remaining batter aside.
- Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges.
- Bake until cooked through and golden around edges, 12-14 minutes. Set aside to cool lightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans.
- Repeat process a second time with cooking spray and remaining flour and batter.
- When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4-5 minutes. Let cool for 5 minutes. Stir well.
- Spread a cake layer with about 1/4 cup of icing; sprinkle with about 1 tsp powered peanut butter cups. Top with another cake layer and repeat process to make 8 layers total. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2-3 hours before serving.
- The cake can be stored for up to a week refrigerated in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1883.93 Kcal (7888 kJ) | ||
| Calories from fat | 322 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.78g | 55% | |
|---|---|---|---|
| Cholesterol | 249.44mg | 83% | |
| Sodium | 757.67mg | 32% | |
| Potassium | 596.97mg | 13% | |
| Total Carbs | 387.64g | 129% | |
| Sugars | 348.05g | 1392% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 18.19g | 36% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 435.3mg | 44% | |
| Amount Per 100 g | |||
| Calories | 320.91 Kcal (1344 kJ) | ||
| Calories from fat | 54.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 55% | |
|---|---|---|---|
| Cholesterol | 42.49mg | 83% | |
| Sodium | 129.06mg | 32% | |
| Potassium | 101.69mg | 13% | |
| Total Carbs | 66.03g | 129% | |
| Sugars | 59.29g | 1392% | |
| Dietary Fiber | 0.49g | 12% | |
| Protein | 3.1g | 36% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.4mg | 13% | |
| Calcium | 74.1mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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