Peanut Butter Crunch Cake
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding |
|
| ½ | cup |
brown sugar
|
*
|
| 1 | cup |
peanut butter
chunky |
|
| 1 | cup |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| ½ | cup |
peanut butter chips
|
*
|
| ½ | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding |
|
| 118 | ml |
brown sugar
|
*
|
| 237 | ml |
peanut butter
chunky |
|
| 237 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 118 | ml |
peanut butter chips
|
*
|
| 118 | ml |
peanuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 9 x 13 pan. In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly.
Reserve ½ cup peanut butter mixture; set aside.
To remaining peanut butter mixture, add water, oil and eggs; blend at low speed until mostened.
Beat 2 minutes at high speed.
Stir ¼ cup of the chocolate chips and ¼ cup of the peanut butter chips into batter.
Pour batter into greased and floured pan. In small bowl, combine reserved ½ cup peanut butter mixture, remaining chocolate chips and peanuts. Sprinkle over batter.
Bake at 350℉ (180℃) for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Immediately sprinkle with remaining peanut butter chips; gently press into top of cake.
