Peanut Butter Cup Cake with Peanut Butter Drizzle

 

Peanut Butter Cup Cake with Peanut Butter Drizzle

1 (18.25-ounce) package devil's food cake mix

1 (4-serving) package instant chocolate pudding and pie filling

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup water

30 miniature milk chocolate peanut butter cup candies, crushed

Preheat oven to 350 degrees Generously grease a 10-inch Bundt pan.

In a large bowl, with an electric beater, combine all ingredients except the crushed candies; mix well then stir in the crushed candies and mix well.

Pour into prepared Bundt pan and bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean.

Cool cake slightly, about 15 minutes. Remove cake from pan and continue to cool thoroughly on a wire cooling rack. Drizzle with Peanut Butter Drizzle

---Peanut Butter Drizzle---

1/2 package (5 ounces) peanut butter chips

6 large marshmallows

1/3 cup evaporated milk (1/2 of a 5-ounce can)

In a medium saucepan, combine ingredients over low heat and stir until sauce is melted and smooth. Immediately drizzle over cake.

 

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