3-1/2 cups self rising flour
2-1/4 cups sugar
1-1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup cocoa, unsweetened
1 cup buttermilk
1 cups coffee, room temperature
Peanut Butter Frosting:
8 oz cream cheese, room temperature
1-1/4 cup peanut butter, creamy
3/4 cup powdered sugar
12 oz non-dairy whipped topping, thawed
2- 1/2 cup chopped Reese’s cups
1 cup pecan chopped (optional)
Preheat oven to 350°F degrees.
Grease and flour, two 9-inch round pans,
Using an electric mixer, combine sugar, oil, eggs and vanilla beat 1 to 2 minute. Than add the buttermilk and coffee, beat until mixed.
Add the dry ingredients and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pans and bake for about 50 minutes or until cake is done , Cool for 5 to 8 minutes and remove from pans.
Make sure the cake is cold before putting the frosting on it .
With an electric mixer, combine cream cheese, powdered sugar, peanut butter until smooth. Then add the chopped pecans.
Gently fold in whipped topping with spoon until smooth. Chill frosting for about an hour.
Spread frosting on cake, top the cake with chopped Reese’s cups.
Carefully cut each Reese’s cups in half and place on the cake, you will need 3 or 4 packages of individually wrapped Reese’s cups. This will be easier if you chilled them for a while, about 10 to 15 minutes.
Drizzle a little chocolate syrup on top.