Chocolate Peanut Butter Cake

By barbgreenfield

Ingredients

• Ingredients:
• 1 cup creamy peanut butter
• 11/3 cups water
• 1/4 cup vegetable oil
• 1/2 tsp. vanilla
• 3 eggs
• 1 package devil's food cake (18.25 oz./517 g)
• 2/3 cup English toffee bits
• Ganache and Topping
• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips
• 1/2 tsp. vanilla
• 1 tbsp. unsalted butter
• 6 mini peanut butter cups, roughly chopped
• Serves 12-16

Preparation

Step 1

Directions:
-Place peanut butter in 2-cup/500 mL Micro Pitcher and microwave on high power 30 seconds.
-Place water, vegetable oil, vanilla and eggs in base of the Whip 'N Prep™ Chef, process until smooth.
-Pour cake mix in the 12-cup/2.8 L Wonderlier® Bowl, add liquid mixture, peanut butter and mix until well combined; fold in English toffee bits.
-Spray the TupperWave® Stack Cooker 3-Qt./3 L Casserole with cooking spray.
-Place a square of waxed paper (12x 12"/30.5 x 30.5 cm) on the bottom of the casserole.
-Place the cone in the center and spray lightly with cooking spray.
-Add batter and place casserole in microwave on high power for 11 minutes or until a wooden toothpick inserted into center comes out clean.
-Allow to rest 5 minutes, then invert onto a serving platter, remove waxed paper and cone, and cool completely.
-Place the heavy cream in Stack Cooker 1 3/4 Qt/1.75 L Casserole and microwave on high for 1 minute or until it starts to bubble.
-Add chocolate chips, vanilla and butter and mix until melted and smooth.
-Allow to cool.
-Pour over the cake.
-Top with the chopped peanut butter cups.