Chocolate peanut butter cake with Ann Macey!

CHICOPEE, Mass. (Mass Appeal) –  Decadent, delicious and absolutely delightful… this dessert will wow and impress your guests! Ann Macey, from Ann’s Table for Two showed us how to make it!

Chocolate Peanut Butter Cake

1 1/4 C. chocolate cake mix
2 T. chocolate (or vanilla) instant pudding mix
1/2 C. water
1/4 C. canola oil
1 egg
1/2 can vanilla frosting
1/2 C. creamy peanut butter
2 peanut butter cups (1.5 oz. pkg.)

In a large bowl; combine first 5 ingredients with a wire whisk (60-70 strokes) or electric mixer. Pour mixture into a 6″ springform pan that has been sprayed with a nonstick cooking spray. Bake in a 350° oven for 35-40 minutes or until cake is done. Remove from springform pan immediately and allow to cool completely on wire rack (about 1 hour). In a medium bowl; combine frosting and peanut butter with an electric mixer until smooth. With a long bread knife; split the cake into 2 horizontal layers. Set the bottom layer, cut side up on
serving plate. Spread about 1/3 C. frosting on top of the bottom layer. Chop peanut butter cups into tiny pieces and sprinkle half over frosting. Set top cake layer, cut side down, on top of the bottom layer. Frost top and sides of cake with the remaining frosting. Sprinkle top of cake with the remaining candy. Yield: 4-5 servings. NOTES: When a toothpick inserted into the center of the cake comes out clean, the cake is done. If making a family size cake, bake a whole boxed chocolate cake according to package directions. Use the entire can of frosting with 1 C. peanut butter and double the number of peanut butter cups.

For even more quick and easy recipes visit Ann’s website

Promotional Consideration Provided by Geisslers Supermarket.

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