"Recently I made a Better-Than-Anything Chocolate Cake and it was one of the best cakes I’ve ever had. I knew I wanted to recreate a peanut butter version because I love all things peanut butter. I have a peanut butter cake in my first cookbook, Peanut Butter Comfort, circa 2012. I also have this Peanut Butter …..."
INGREDIENTS
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one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
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1/2 cup creamy peanut butter, softened
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one 14-ounce can sweetened condensed milk
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6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
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one 8-ounce container whipped topping, thawed (I used fat-free)
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1/2 cup peanut butter chips
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about 3/4 cup mini peanut butter cups, halved