peanut butter chocolate cake

★★★★★ 1 Review
Seasun avatar
By Sea Sun
from West Des Moines, IA

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 Review
serves 16-18
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For peanut butter chocolate cake

  • CAKE
  • 1 pkg
    dark chocolate cake mix (use whatever chocolate flavor you like)
  • 1 c
    water
  • 3 lg
    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

How To Make peanut butter chocolate cake

  • 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.

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