03/02/2016
If you need a quick, easy desert, this chocolate peanut butter cake is perfect. You can whip up the peanut butter filling in minutes, and use a boxed chocolate cake mix for a fast, impressive and delicious dessert.
For the cake, you will need :
1 chocolate cake mix
1 package instant chocolate pudding
For the peanut butter filling, you will need :
¾ cups peanut butter (we used creamy, but you can use crunchy if you’d prefer)
4 ounces of softened cream cheese
¼ cup of powdered sugar
1 egg
3 tablespoons of milk
For the glaze, you will need :
1 container of ready-made chocolate icing
1/3 cup of creamy peanut butter
Preheat your oven to 350 degrees, and grease a fluted cake pan.
In a bowl, combine the cake mix and pudding mix, and prepare according to the directions on the cake mix box. Set aside.
Note : The use of instant pudding will help to thicken the cake batter, making it a little bit denser.
In another bowl, combine the ingredients that are listed for the peanut butter filling. With a mixer, mix all of the ingredients until they are combined and creamy.
In your greased fluted cake pan, pour half of the cake mix. Gently scoop the peanut butter filling over the center of the cake mix, so that it goes all around the pan, but does not touch the sides or the center of the pan. Pour in the rest of the cake mix, making sure to cover all of the peanut butter filling.
Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
To prepare the glaze, place the contents of one container of ready made chocolate frosting in a saucepan. Add 1/3 cup of creamy peanut butter and melt on medium heat. Stir until the peanut butter is fully melted, and combined with the chocolate.
Remove from heat and let cool for 3-5 minutes. While the glaze is still warm and runny, pour it over your cooled cake. Top with fresh raspberries or strawberries for added freshness, or with chopped peanuts for added crunch.
Enjoy !
Tip : If you would prefer to serve your cake without the glaze, combine ½ cup of icing sugar with 3 tablespoons of unsweetened cocoa, and sprinkle over your cake.