Chocolate Peanut Butter Cup Ooey Gooey Butter Cake

Cake:
1 German Chocolate Cake Mix
1/2 cup butter, melted
1 egg

2nd Layer:
8 Reeses Peanut Butter Cups, cut in 4 pieces each (I used snack size)
3 fun size Butterfingers, roughly chopped

Cream Cheese Layer:
1 Pkg. (8 oz) cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp. vanilla
1/2 cup butter, melted
4 cups powdered sugar

Chocolate Topping:
1/2 cup chocolate chips
1 TBS vegetable or canola oil

1.  Preheat oven to 350℉.  (If using a glass dish preheat to 325℉).  Spray a 9x13 inch pan with nonstick cooking spray and set aside.

2.  Combine the cake mix, egg and butter together.  Beat until well combined.  Put the cake mix layer on the bottom of prepared pan and pat to distribute evenly.

3.  Cover cake layer with chopped candy.

4.  Combine the cream cheese, vanilla, and peanut butter together.  Add the eggs one at a time and mix in.  Add the butter and beat well.  When combined add the powdered sugar and beat to combine.  When well mix spread evenly over the candy layer.

5.  Bake for about 50 minutes (glass pan may take about an hour).  The cake should be puffed up in the center when done.  The cake will still be just slightly jiggly.  Remove from oven and cool.

6.  When cake is cooled, melt the chocolate chip in the microwave for about 1 minute.  Add the oil and stir until well combined.  Spread on top of cream cheese layer.

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