Reese's Peanut Butter Chocolate Cake

I made this cake as a thank you to our new bishop. He helped us out a TON with our commercial and Mormon Message for girls camp doing lots of editing. He loves chocolate and peanut butter combo so I thought of making him this cake. Turned out great! Next time I am planning on cutting the Reese's cups on the top layer like I did on the bottom layer, I like how it looks better. Also I ended up with a little over one cup of frosting left so I will put more in the middle next time.

Original recipe source

1 box devils food cake (or your favorite recipe)

1 bag Reese’s peanut butter cups (the miniature kind)

Peanut Butter Frosting:
2 cups creamy peanut butter
1/2 cup soft butter
1 1/2 tsp vanilla
1/2 tsp salt
2 cups powdered sugar
2/3 cup whipping cream

Prepare cake according to directions on box. Bake in 2 greased and floured 9″ round pans. Cool completely.

For frosting: Beat together butter, peanut butter, vanilla and salt. Add powdered sugar and enough cream to reach spreading consistency.

To assemble: Place one cake layer on a plate, flat side up. Spread with a layer of frosting. If desired, sprinkle with a few finely chopped Reese’s peanut butter cups. Top with remaining cake layer. Frost top and sides of cake. Decorate with halved Reese’s peanut butter cups. Finely chop any remaining peanut butter cups and sprinkle them in the center.