Print Options

 
 Print
Chocolate Cake with Peanut Butter Filling Recipe

Chocolate Cake with Peanut Butter Filling Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min. + cooling YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping.
  • 3. 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.
  • 4. 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.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.