Chocolate Peanut Butter Cakes

By MichelleF

Valerie Bertinelli, modified ~ The original recipe makes the cake from scratch. The first time I made it, I made it as written, but the cake was dry. The second time I made it, I used a box cake mix & it was moister. Click on the link for the original recipe.

Ingredients

• Nonstick cooking spray
• 1 box vanilla cake mix
• Oil & eggs called for in cake mix
• 1 cup + 2 TB buttermilk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups smooth peanut butter, warmed
• 2 cups milk chocolate chips

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350. Line a 10 x 15 jelly roll pan with parchment paper & spray with cooking spray. In a large bowl with an electric mixer, combine cake mix, oil, eggs, buttermilk, & vanilla. Pour the batter into the prepared pan & smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles. Bake until golden brown & a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top of warm cake & evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack & cool completely. Put the chocolate chips in a microwave-safe bowl & microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter & spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes. Cut the cake into squares before serving.