Chocolate Peanut Delight
1 package (18-1/4 ounces) chocolate cake mix
1/2 cup butter or margarine, melted
1/4 cup milk
1 cup chopped peanuts, divided
1 package (8 ounces) cream cheese, softened
1 cup peanut butter
1 cup confectioners’ sugar
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided
1/2 cup semisweet chocolate chips
4-1/2 teaspoons butter or margarine
1/2 teaspoon vanilla extract
In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 cup of
peanuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°
for 30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
In a mixing bowl, beat the cream cheese, peanut butter,
sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping.
Spread over the crust; top with the remaining whipped topping and peanuts.
In a microwave-safe bowl, heat chocolate chips and butter on
high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over
cake. Refrigerate for 2-3 hours before cutting.
Yield: 12-15 servings