Peanut Butter Chocolate Chip Cake
Yield
servingsPrep
15 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Yellow |
cake mix
layer size |
* |
| 2 | large |
eggs
|
|
| ⅓ | cup |
water
|
|
| ¼ | cup |
margarine
melted |
|
| 1 | cup |
peanut butter
|
|
| 12 | ounces |
chocolate chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Yellow |
cake mix
layer size |
* |
| 2 | large |
eggs
|
|
| 79 | ml |
water
|
|
| 59 | ml |
margarine
melted |
|
| 237 | ml |
peanut butter
|
|
| 346.8 | ml/g |
chocolate chips
|
|
Directions
Grease and flour a 9-by-13-inch baking pan.
Preheat oven to 375℉ (190℃).
Place cake mix, eggs, water, margarine and peanut butter in bowl of electric mixer.
Beat until combined (batter will be stiff).
By hand, stir in chocolate chips.
Transfer batter to prepared pan.
Bake on middle rack of oven for 30 minutes or until a toothpick inserted into center comes out clean.
Let cool in pan on wire rack.
Cut squares.
