| Preheat oven to 350 degrees. Prepare Danielle’s Decadent Chocolate Cake according to package directions* and bake in 9-inch round layers. Cool and frost with Peanut Butter Cup Frosting. Frosting
1 cup smooth peanut butter
4 oz. low-fat cream cheese
˝ cup milk
1 Tbs. gluten-free vanilla
˝ cup (about 6) Reese’s Peanut Butter Cups, crumbled
3 cups confectioner’s sugar (more for stiffer frosting) Beat first five ingredients together until smooth and fluffy. Frost cake. Sprinkle with crumbled Reese’s peanut butter cups. Refrigerate until time to serve. This cake is even better the second day. *Note: Cake is even richer when prepared with 5 Tbs. butter and 1 cup of buttermilk in place of oil and water. Special thanks to The Gluten Free Pantry. *Items may be found at www.glutenfree.com
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