Peanut Butter Chocolate Drip Cake

• Preheat oven to 350°F, spray 3 8 inch cake pans with Pam and line bottoms with parchment.
• Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• In a measuring cup, combine milk, oil, vanilla and eggs.
• Add the wet ingredients to the dry ingredients and beat.
• Carefully add the hot water and mix on low.
• Divide into pans and bake 22-25 mins,
• Cool, turn out and I like to freeze the layers!

Frosting

• Beat butter and peanut butter.
• Add half the sugar carefully and beat.
• Add half the milk.
• Add the rest of the sugar.
• Add milk until the perfect consistency.

Assembly

• Place one cake on platter and top with 1 c. frosting and press soe=me peanut butter cups in.
• Add next cake and another cup of frosting and candies.
• Top with final cake.
• Frost cake entirely.

Drip

• Pour hot cream over chips and let sit 1 minute in heat proof bowl. Whisk smooth and pour into squeeze bottle.
• Squeeze drip around cake and then fill in the top of cake with the extra chocolate.
• Chill.
• Pipe on more frosting in swirls and add extra Reese's, if desired!