Peanut Butter Cup Cake

I made a Chocolate Peanut Butter Cup Cake for Austin's birthday tomorrow. I'll post a picture of him blowing out his candles tomorrow, but for now here is the recipe:

Peanut Butter Cup Cake

1 Devils Food Cake mix

3 eggs

1 cup Buttermilk

1/2 cup Vegetable Oil

2 plus cups Chopped Peanut Butter cups (about 7 Recess cups)

8 ounces Dark Chocolate, chopped (I used Ghiradeli semi-sweet)

1 cup Heavy Cream

1/2 Peanut Butter

Pre-heat oven to 350 degrees. Coat 2 nine inch cake pans with non-stick spray. In a large bowl, beat: cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds then increase the speed to medium-high for 2 minutes. Fold in 2 cups of peanut butter cups. Pour the batter into the 2 pans and bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool completely and then make the frosting. For the frosting: heat the heavy cream and bring it to a low boil and then pour it over the chocolate, whisk the mixture until the chocolate melts and then add the peanut butter and whisk it until it's smooth. Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup of frosting on top. Spread it evenly with a spatula. Add the second layer and frost. Cut the remaining Peanut Butter Cups and decorate the cake. Refrigerate for at least one hour before serving.