Peanutty Chocolate Cake
1 package (18.25 ounces) devil's food cake mix
1 container (16 ounces) sour cream
9 peanut butter cup candies (0.6 ounces each)
1/2 cup peanut butter
1/2 cup (3 ounces) semi-sweet chocolate morsels
1 teaspoon vegetable oil
2 tablespoons peanuts, chopped
Lightly spray a fluted pan with vegetable oil.
Place cake mix in a bowl. In small bowl, combine sour cream and eggs; whisk
until smooth. Add sour cream mixture to cake mix; mix until smooth. Using a
large scoop, place 12 scoops of batter into bottom of pan; spread evenly.
Arrange peanut butter cup candies in a circular pattern over batter. Top with
remaining batter, spreading evenly.
Microwave cake on HIGH 11-14 minutes or until cake tester inserted near
center comes out clean. (Cake will be slightly moist on top near center.) Remove
to a cooling rack; let stand 10 minutes. Loosen cake from sides of pan.
Carefully invert cake onto round platter.
Place peanut butter in small micro-cooker. Microwave on HIGH 30 seconds or
until melted; stir until smooth. Pour peanut butter evenly over top of cake,
allowing it to drip down sides.
Place chocolate morsels and oil in same micro-cooker. Microwave on HIGH 20-40
seconds or until melted and smooth. Drizzle chocolate evenly over peanut butter
topping. Coarsely chop peanuts; sprinkle over top of cake. Slice and serve.
Yield: 12 servings
Nutrients per serving: Calories 450, Total Fat 25 g, Saturated Fat 12 g,
Cholesterol 115 mg, Carbohydrate 45 g, Protein 10 g, Sodium 500 mg, Fiber 2 g
To bake in a conventional oven, preheat oven to 350ºF. Bake 40-45 minutes or
until cake tester inserted near center comes out clean.
If using a microwave oven without a built-in turntable, rotate cake after 6
minutes of cooking.