Happy Cake

raymond spencer


this cake recipe it turns your frown upside down.


★★★★★ 2 votes

20 Min


  • 1 c
    chocolate covered peanuts
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 4 Tbsp
    unsweetened cocoa powder
  • 1 c
  • 2 c
    whole wheat flour
  • 1 c
    splenda sweetener
  • 1/2 c
    chocolate milk
  • 1/2 c
    butterscotch syrup
  • 3
  • 2 tsp
    vanilla extract
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    baking soda

  • 1/2 c
  • 4 Tbsp
    malted milk powder
  • 5 Tbsp
    cold milk
  • 1 1/2 tsp
    mint extract
  • 2 c
    dark brown sugar
  • 1 pkg
    cream cheese,softened
  • 1 3/4 c
    creamy peanut butter

How to Make Happy Cake


  1. Preheat oven to 400 degrees.Grease and flour a 9 x 13 inch pan.Add chocolate covered peanuts.
  2. In a saucepan,combine margarine,oil,cocoa and water.
    Bring to a boil over medium high heat,stirring often.
    Set aside.
  3. In a large bowl,sift together the flour and splenda.
    Make a well in the center and pour in the cocoa mixture.Stir until smooth.
  4. Mix in the chocolate milk,butterscotch syrup,eggs,vanilla extract,ground cinnamon and baking soda.Pour batter into prepared pan.Bake in the preheated oven for 20 minutes.Allow to cool.
  5. For the frosting:In a large saucepan,combine margarine,malted milk powder and milk.Bring to a boil,stirring often.Remove from heat.Stir in mint extract,brown sugar,cream cheese and peanut butter.Beat until the frosting is blended.
  6. Spread over warm cake,serve with a glass of milk.

Printable Recipe Card

About Happy Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy For Kids

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