Peanut Butter Fudge Cake

1 Box (18.25 oz) devil's food cake mix
3 Eggs
1 Cup Buttermilk
1/2 Cup Vegetable Oil
1 Bag Reese's Peanut Butter Cups Miniatures (19.75 oz) Chopped
8 Oz Milk Chocolate Chips (or dark chocolate chopped)
1 Cup Heavy Cream
1/2 Cup Creamy Peanut Butter

1. Heat Oven to 350 Degrees
2. Coat to 9" round cake pans with nonstick cooking spray (optional like with wax paper and then coat paper)
3. In a Large Bowl, Beat cake mix, eggs, buttermilk, and Vegetable Oil on low 30 seconds
4. Increase speed to Medium-High and beat for 2 min. Scraping down sides of the bowl after 1 min.
5. Fold in 2 Cups of the chopped peanut butter cups
6. Divide batter between the prepared pans, Bake at 350 degrees for about 34 min. or until toothpick comes out clean
7. Let layers cool on wire rack for 15 min. Turn out cakes onto wire racks and cool completely
8. Place chopped Milk(or Dark) chocolate in a medium bowl
9. In a sauce pan heat cream just to about a boil and then pour over chocolate
10. Whisk until chocolate melts Add peanut butter and whisk until smooth
11. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on serving platter (or wire rack with a baking sheet under it)
12. Pour 1 Cup frosting on top, spread evenly with spatula
13. Top with remaining cake layer and pour remaining frosting on the top allowing it to spill over the sides smooth top and sides
14. Refrigerate for an hour to set
15. If you placed on wire rack transfer to serving plate
16. Top with the rest of the chopped peanut butter cups