• 12servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) devil's food cake mix

  2. 4 ounces cream cheese, softened

  3. 1/4 cup creamy peanut butter

  4. 2 tablespoons confectioners' sugar

  5. 1 cup whipped topping

  6. 1 cup heavy whipping cream

  7. 1 cup (6 ounces) semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Peanut Butter Chocolate Cake Recipe photo by Taste of Home Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.

  2. In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping.

  3. Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.

  4. In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings.


Send feedback