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Reese's Triple layer Cake

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Ingredients
  

Cake

  • ¾ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup + 2 Tablespoons soft butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup whole milk
  • ¼ cup sour cream

Frosting

  • 3 sticks butter
  • 3 cups peanut butter
  • 6 cups confectioner's sugar
  • ½ cup plus 1 T. heavy cream

Decorations

  • Peanut butter cups one whole, some cut in half and some chopped
  • caramel sauce for a drizzle

Instructions
 

Cake

  • Preheat oven to 350°F
  • Spray 3 9-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
  • In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
  • In medium bowl stir together flour, baking soda and salt.
  • In a mixer, beat butter and sugar until fluffy.
  • Add eggs, one at a time and vanilla.
  • Slowly add the cocoa mix.
  • Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the rest of the flour.
  • Mix well and divide into the pans.
  • Bake 20 mins until the toothpick comes out clean.
  • Cool and pop out of pans. Remove parchment. (Cool and at this point you can freeze)

Frosting

  • Beat butter and peanut butter.
  • Slowly add sugar to combine.
  • Beat well until fluffy.
  • Add cream gradually and whip until a good texture.

Assembly

  • Place one cake layer on cake plate.
  • Top with 1/3 the frosting. (Pipe it for a pretty look if desired)
  • Add next cake layer and top with 1/3 frosting.
  • Top with final cake and add rest of the frosting.
  • Top with peanut butter cups and a caramel drizzle