Peanut Butter Cookie Cake
Yield
12 servingsPrep
15 minCook
55 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | roll |
peanut butter cookie dough
refrigerated |
* |
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 3E+1 | ml |
margarine
|
|
| 1 | package |
cake mix, yellow
|
|
| 473 | ml |
water
|
|
| 118 | ml |
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.
