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Chocolate Cake with Peanut Butter Filling

 Chocolate Cake with Peanut Butter Filling
I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey
12 ServingsPrep: 25 min. + chilling Bake: 35 min. + cooling


  • 1 package devil's food cake mix (regular size)
  • 4 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 tablespoons confectioners' sugar
  • 1 cup whipped topping
  • 1 cup heavy whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips


  • Prepare and bake cake mix according to package directions. Pour into
  • a greased and floured 10-in. fluted tube pan. Cool for 10 minutes
  • before removing from pan to a wire rack.
  • In a small bowl, beat cream cheese until fluffy. Beat in peanut
  • butter and confectioners' sugar until smooth. Fold in whipped
  • topping.
  • Split cake in half horizontally; place bottom layer on a serving
  • plate. Spread with the peanut butter mixture. Top with remaining
  • cake. Refrigerate until chilled.
  • In a small heavy saucepan, bring cream to a boil. Reduce heat to low.
  • Stir in chocolate chips; cook and stir until chocolate is melted.
  • Refrigerate until spreadable. Frost top and sides of cake.
  • Refrigerate until serving. Yield: 12 servings.