Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake Recipe photo by Taste of Home

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The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.—Patricia Eckard, Singers Glen, Virginia

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Chocolate Peanut Butter Cake Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 12-15 Servings

15 35 50

Ingredients

1 package devil's food cake mix (regular size)
1 cup creamy peanut butter
1 tablespoon canola oil
1 can (16 ounces) chocolate frosting

Directions

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan.
In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack.
In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set. Yield: 12-15 servings.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Originally published as Chocolate Peanut Butter Cake in Quick Cooking September/October 2004, p55