CHOCOLATE PEANUT BUTTER CAKE

CHOCOLATE BUNDT CAKE WITH A CREAMY PEANUT BUTTER FILLING.
CHOCOLATE PEANUT BUTTER CAKE
CHOCOLATE PEANUT BUTTER CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • # 1 package (18-1/4 ounces) devil's food cake mix

  • # 4 ounces cream cheese, softened

  • # 1/4 cup creamy peanut butter

  • # 2 tablespoons confectioners' sugar

  • # 1 cup whipped topping

  • 1

    container chocolate frosting--any brand

Directions

* Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack. * In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. * Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled. * In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings. **BEST IF REFRIGERATED OVERNIGHT BEFFORE EATING

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