Chocolate Peanut Butter Cups

1 package Duncan Hines® Moist Deluxe Swiss Chocolate Cake Mix
1 container Duncan Hines Creamy Home-Style Vanilla Frosting
1/2 cup creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed cut in half vertically

Preheat oven to 350°F. Place 30 paper baking cups in muffin cups.

Prepare, bake and cool cupcakes according to package directions.

Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Makes 30 servings


Helpful Tips

To prevent cupcake liners from sliding around as they're being filled, spoon a little batter into each one. Then go back and level off the liners, filling two-thirds full.

Mix 'n' Match

You may substitute Duncan Hines Moist Deluxe Devil's Food, Dark Chocolate Fudge or Butter Recipe Fudge Cake Mix flavors for Swiss Chocolate Cake Mix.

Best-Ever Chocolate Fudge Layer Cake

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup Breakstone's or Knudsen Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 ounces) frozen Cool Whip Whipped Topping
2 Tablespoons Planters Sliced Almonds

Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on High 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Makes 18 servings


Helpful Tips

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

Mix 'n' Match

For a lighter variation to this cake use Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, Breakstone's Reduced Fat or Knudsen Light Sour Cream and Cool Whip Lite Whipped Topping.

Perfect Apple Pie

1 box (15 ounce) Pillsbury refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.