Easy Chocolate Frosted Peanut Butter Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| ½ | cup |
peanut butter
|
|
| 1 | cup |
pudding
vanilla |
* |
| ¼ | cup |
milk
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
peanuts
chopped |
|
| ¼ | cup |
peanut butter
|
|
| ¼ | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 118 | ml |
peanut butter
|
|
| 237 | ml |
pudding
vanilla |
* |
| 59 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
peanuts
chopped |
|
| 59 | ml |
peanut butter
|
|
| 59 | ml |
peanuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 2 8 or 9-inch round cake pans.
In a large bowl, blend cake mix, vanilla pudding, ½ cup peanut butter, milk and eggs until moistened.
Beat 2 minutes at highest speed.
Fold in ½ cup of chopped peanuts.
Bake at 350℉ (180℃). for 35 to 45 minutes or until toothpick inserted in the center comes out clean.
Cool cake in pans 5 minutes and remove to racks to cool.
Blend the frosting with ¼ cup of peanut butter.
Frost the cake and sprinkle with the remaining chopped peanuts.
