Peanutty Chocolate Cake Recipe
Pampered Chef Recipes

 

Peanutty Chocolate Cake

1 package (18.25 ounces) devil's food cake mix
1 container (16 ounces) sour cream
3 eggs
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

1. Lightly spray a fluted pan with vegetable oil.

2. 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.

3. 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.

4. 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.

5. 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 or 20 sample 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 350F. 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.

Source: Pampered Chef





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