- 15
Ingredients
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/2 cups creamy peanut butter
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter or margarine
- 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Preparation
Step 1
1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3. Bake 22 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
4. In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
5. Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
6. Spread frosting over peanut butter layer on cake.
High Altitude (3500-6500 ft): No change.