peanut butter chocolate cake
(1 rating)
If you have a craving for peanut butter and chocolate, look no more. This is a sinfully delicious dessert so don't say I didn't warn you! The very thin layer of peanut butter between the cake and icing makes it especially rich. You can use reduced fat peanut butter, cream cheese and Lite or sugar free Cool Whip...but that doesn't mean that this cake is good for you. ;-) Still, a small piece garnished with a mini peanut butter cup and your craving will be satiated. Guaranteed!
(1 rating)
yield
16 -18
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For peanut butter chocolate cake
- CAKE
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1 pkgdark chocolate cake mix (use whatever chocolate flavor you like)
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1 cwater
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3 lgeggs
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1/3 cunsweetened applesauce
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1/4 cpeanut butter (creamy)
- FROSTING
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1/2 cmilk
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1 pkgsugar free instant chocolate pudding (1.4 ounces)
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1 pkgcream cheese (softened)
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1/2 cpeanut butter (creamy)
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1 pkgnon-dairy whipped topping
How To Make peanut butter chocolate cake
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1In a large mixing bowl, combine cake mix, water, eggs and applesauce. Beat on low for 30 seconds and then on medium for two minutes. Pour into 9x13 pan coated with non stick cooking spray.
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2Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.
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3When cake is still hot, immediately drop small dollops of peanut butter on top and spread it thinly as it melts. Cool completely.
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4In a small bowl, whisk milk and pudding mix for 1 minute. In a separate bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding and mix well. Beat in half of the whipped topping then fold in remaining whipped topping. Frost cake. Store in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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