Ingredients for Cake

• 1 BOX CAKE MIX, CHOCOLATE

• 3 EGGS

• 1/2 CUP VEGETABLE OIL

• 1-1/4 CUP WATER

• 1 TEASPOON ESPRESSO POWDER

• 16 SMALL PEANUT BUTTER CUPS, CUT INTO QUARTERS

Directions

Preheat oven to 350 degrees.

Prepare Bundt pan by spraying with non-stick baking spray and sprinkling cocoa powder into pan making sure to cover all areas with a bit of cocoa powder.  This is to prevent the cake from sticking to the pan.

Prepare cake mix per box directions.  Add espresso powder to the mix. Pour half of the cake mix into the Bundt pan.  Add half of the quartered peanut butter cups and continue to pour the rest of the mix into the pan.  Bake in preheated oven for 40 minutes.

Remove cake from oven and let cool. Ingredients for Peanut Butter Frosting

• 1 CUP CREAMY PEANUT BUTTER

• 5 TABLESPOONS UNSALTED, ROOM TEMPERATURE BUTTER

• 1 CUP CONFECTIONERS SUGAR

• 2 TEASPOONS VANILLA

• 1/2 CUP HEAVY CREAM

Directions

Put peanut butter, butter, confectioners sugar and vanilla in the bowl of an electric mixer. Mix on medium with the paddle attachment.  Make sure to scrape down the sides of the bowl. Add the heavy cream and continue to mix until light and fluffy.  Frost cake and decorate with the rest of the quartered peanut butter cups.

Until next time, Kris