Delicious Peanut Butter Chocolate Chip Cake! :d
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 8-16
ingredients
- 1 (12 ounce) package mini chocolate chips
- 1 tablespoon all-purpose flour
- 1 (18 1/4 ounce) package classic yellow cake mix
- 1 1⁄4 cups butter (softened)
- 3 eggs
- 1⁄4 cup sour cream
- 1 cup peanut butter
- 1 1⁄3 cups powdered sugar
- 3 tablespoons light corn syrup
- 1 tablespoon milk (or soymilk)
- 1 1⁄4 cups chopped peanuts (optional)
directions
- Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
- Mix 1/2 cup chips with flour: reserve.
- on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
- Stir in peanut butter until blended. Stir in reserved chip mixture.
- Evenly divide batter between pans. Bake 28-30 min or until cake tester comes out clean.
- Cool until no heat can be felt on the top or the bottom. (put in fridge to go faster).
- Transfer from pans.
- While cooling, you can start on the icing. In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature. (put in fridge and check on in 5 minute to speed up).
- on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth. On low, gradually beat in sugar, corn syrup and milk until smooth.
- Place one cake layer on serving plate; spread one cup frosting then top with other cake. use remaining frosting to coat outside of cake!
- (optional) press peanuts on outside of cake.
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