Reese’s Peanut Butter Earthquake (Print Version)
Chocolate, peanut butter, and cream cheese collide with Reese’s cups in this luscious, decadent dessert.
# Ingredients:
→ For the Chocolate Cake Base
01 -
1 box chocolate cake mix
02 -
Eggs as required by cake mix instructions
03 -
Oil as specified by cake mix instructions
04 -
Water as specified by cake mix instructions
05 -
120 g butter, melted
→ For the Peanut Butter Cream Swirl
06 -
225 g cream cheese, softened
07 -
125 g creamy peanut butter
08 -
2.5 ml vanilla extract
09 -
500 g powdered sugar
→ Toppings
10 -
90 g semi-sweet chocolate chips
11 -
180 g mini peanut butter cups, halved
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 cm glass baking dish to ensure even heat distribution.
02 -
Mix chocolate cake batter according to package instructions, adding the specified water, oil, and eggs. Blend until smooth, then pour evenly into the prepared baking dish.
03 -
In a large bowl, beat softened cream cheese and melted butter until fully smooth. Add creamy peanut butter and vanilla extract, mixing until incorporated. Gradually blend in powdered sugar until creamy and thick.
04 -
Distribute spoonfuls of the peanut butter cream mixture across the surface of the cake batter. Leave swirls visible without mixing into the base.
05 -
Scatter semi-sweet chocolate chips and halved mini peanut butter cups evenly over the top. Gently press some pieces into the batter, ensuring most remain on the surface.
06 -
Bake for 45 to 55 minutes, or until the edges are set, the top is cracked, and the center is just firm with a light jiggle. Baking times may vary; monitor closely during the final minutes.
07 -
Allow to cool slightly before serving. Enjoy warm for a gooey texture, or let cool completely for neat slices.
# Notes:
01 -
For optimal texture, use a glass baking dish and avoid overbaking. The cake is best served slightly warm.