Peanut Butter Chocolate Cake

Sea Sun

By
@Seasun

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!


Featured Pinch Tips Video

Comments:

Serves:

16-18

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

CAKE

1 pkg
dark chocolate cake mix (use whatever chocolate flavor you like)
1 c
water
3 large
eggs
1/3 c
unsweetened applesauce
1/4 c
peanut butter (creamy)

FROSTING

1/2 c
milk
1 pkg
sugar free instant chocolate pudding (1.4 ounces)
1 pkg
cream cheese (softened)
1/2 c
peanut butter (creamy)
1 pkg
non-dairy whipped topping

Directions Step-By-Step

1
In 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.
2
Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.
3
When cake is still hot, immediately drop small dollops of peanut butter on top and spread it thinly as it melts. Cool completely.
4
In 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.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy