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Peanut Butter Cookie Cake

 

72

Yield

12

servings

Prep

15

min

Cook

55

min

Ready

90

min

Trans-fat Free
 

Ingredients

½ roll peanut butter cookie dough
refrigerated
*
6 ounces chocolate chips (semi-sweet)
2 tablespoons margarine
1 package cake mix, yellow
2 cups water
½ cup peanut butter
chunky
3 large eggs

Directions

Heat oven to 350℉ (180℃).

Slice cookie dough into ⅛ inch slices.

Press on bottom and side of a tube pan making sure there are no area not covered with dough.

In small saucepan combine chocolate chip and margarine over low heat, stirring constantly, until chocolate melts.

Spoon over cookie dough, spreading lightly up side.

In large bowl, blend remaining ingredients at low speed until moistened.

Beat 2 minutes at high speed.

Pour into pan and bake at 350℉ (180℃) F for 45 to 55 minutes or until toothpick inserted comes out clean.

Cool upright 10 minutes.

Invert onto rack and cool.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Sherri

I think that this food sounds amazing, but there is not picture. so i am not a happy person. it is not that hard to put a picture of delcious food on the interent. kind of upset but sounds relly good .

almost 13 years ago

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 33645% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 382mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 0%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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