2 bags of Gluten Free Pantry Decadent Chocolate Cake Mix made into 9-inch round layers (prepared according to package directions*)

 

Cool cake and frost with Peanut Butter Cup Frosting:

·         1 cup smooth peanut butter

·         4 oz. low-fat cream cheese

·         ½ cup milk

·         1 ½ tsp. vanilla

·         3 cups confectioner’s sugar (more for stiffer frosting)

·         ½ cup (about 6) Reese’s Peanut Butter Cups, crumbled

Beat first five ingredients together until smooth and fluffy. Frost cake. Sprinkle with crumbled

Reese’s peanut butter cups. Refrigerate until time to serve. This cake is even better the second

day.

 

* For an even richer cake, beat 10 Tbs. unsalted, softened butter until fluffy. Add 2 bags of cake

mix. Beat until crumbly. Add 4 eggs and beat. Beat in 2 cups (16-oz.) low fat vanilla yogurt or 2 cups low-fat buttermilk. Bake in 2 9-inch round pans in a 350 degree oven for 40-45 min. Cool 10 min in pan. Turn onto rack. Cool completely before frosting.