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Peanut Butter Crunch Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 package cake mix, yellow
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½ cup brown sugar
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1 cup peanut butter
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1 cup water
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¼ cup vegetable oil
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3 large eggs
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½ cup semi-sweet chocolate
semi-sweet chips, null, null
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½ cup peanut butter chips
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½ cup peanuts
chopped
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Ingredients

Amount Measure Ingredient Features
1 package cake mix, yellow
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118 ml brown sugar
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237 ml peanut butter
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237 ml water
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59 ml vegetable oil
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3 large eggs
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118 ml semi-sweet chocolate
semi-sweet chips, null, null
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118 ml peanut butter chips
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118 ml peanuts
chopped
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Directions

Heat oven to 350℉ (180℃).

Grease and flour 9x13 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 122255% from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 1215mg 51%
Total Carbohydrate 39g 39%
Dietary Fiber 7g 27%
Sugars g
Protein 63g
Vitamin A 4% Vitamin C 0%
Calcium 24% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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