Reese's Layered Brownie Cake
A not-to-sweet peanut butter buttercream frosting sandwiched between two layers of dense fudge brownies and topped with crushed candy, nuts, chocolate and of course, Reese's Peanut Butter Cups.
Servings: 12
Calories: 208kcal
Ingredients
- 2 boxes fudge brownie mix
Frosting
- ⅓ cup butter softened
- ⅓ cup vegetable shortening
- ⅔ cup peanut butter
- 1 tsp vanilla
- ½ tsp salt
- 4 cups confectioner's sugar sifted
- 4-6 tbsp milk
Toppings
- 6 Reese's peanut butter cups halved
- nut topping chopped
- 1 Butterfinger crushed
- hard-shell ice cream topping
Instructions
- Prepare brownies according to package directions. Divide batter into 2 8-inch round cake pans.
- Cool brownies on a cooling rack. When completely cool, refrigerate for 1 hour before frosting.
Frosting
- On medium speed, cream together butter and shortening. Add peanut butter, vanilla and salt, continue mixing until combined.
- Gradually add sugar, one cup at a time, scraping the sides of the bowl often.
- The frosting will be a little dry, add milk 1 tablespoon at a time until the frosting is light and fluffy.
- Refrigerate until ready to use.
- Frost the layers of the brownies, using a generous amount on the top and sides.
Toppings
- Add nuts to the side of the cake (how to video)
- Sprinkle Butterfinger crunch on the top, add Reese's halves and stream Reese's hard shell over the top.
- Keep refrigerated.
Notes
*The Nutritional Facts that have been calculated on this recipe are only estimates.
Nutrition
Calories: 208kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 213mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 166IU | Calcium: 17mg | Iron: 0.3mg