peanut butter chocolate cake
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!
prep time
20 Min
cook time
20 Min
method
Bake
yield
16-18 serving(s)
Ingredients
- CAKE
- 1 package dark chocolate cake mix (use whatever chocolate flavor you like)
- 1 cup water
- 3 large eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup peanut butter (creamy)
- FROSTING
- 1/2 cup milk
- 1 package sugar free instant chocolate pudding (1.4 ounces)
- 1 package cream cheese (softened)
- 1/2 cup peanut butter (creamy)
- 1 package non-dairy whipped topping
How To Make peanut butter chocolate cake
-
Step 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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Step 2Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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