Tiered Peanut Butter Cup Crumble Cake

vanilla extract
1 1 2 cups
boiling water
15 pieces
Peanut Butter Cup Miniatures
15 pieces
White Peanut Butter Cups Miniatures
1
Peanut Butter Cups
Directions
Heat oven to 350 F. Grease and flour two 8inch round baking pans with 2inch sides and two 6inch round baking pans with 2inch sides.
2
Stir together sugar flour cocoa baking powder baking soda and salt in large bowl. Add eggs milk oil and vanilla beat on medium speed of mixer 2 minutes. Stir in boiling water batter will be thin. Pour batter into prepared pans filling each pan about 12 full.
3
Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.
4
Remove wrappers from peanut butter cups cut each cup into halves. Set aside.
5
Prepare OneBowl Buttercream Frosting set aside. Loosen cake from pan sides remove from pans.
6
To assemble cake place one 8inch cake layer on cake plate. Starting in the middle of the cake layer spread 12inch layer of frosting about 112 cups evenly over surface and just past the edge. Place second 8inch layer on frosting pressing gently.
7
Add about 14 cup frosting to center of top cake layer center one 6inch cake layer
and press gently so that cake layer stays in place. Repeat frosting steps used for first tier. Use about 34 cup frosting between the two 6inch layers. Frost entire cake. Place peanut butter cups halves over entire cake. Garnish with peanut butter cup.