Chocolate Cake with Peanut Butter Filling

Name: Chocolate Cake with Peanut Butter Filling
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
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 semisweet chocolate chips

10 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling Bake: 35 min. + cooling

Makes

12 servings

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

Chocolate Cake with Peanut Butter Filling Recipe photo by Taste of Home

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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 semisweet chocolate chips

Directions

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.

Nutrition Facts

1 piece: 345 calories, 19g fat (10g saturated fat), 32mg cholesterol, 337mg sodium, 40g carbohydrate (24g sugars, 2g fiber), 4g protein.

Reviews

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Average Rating:

Eugenia
Aug 25, 2020
I made this cake. I made my Devil's Food cake from scratch though. This recipe is easy and tastes great. They didn't tell you to beat the chocolate whip cream after it gets cold. I did beat it before spreading it. I also baked the cake the day before filling and icing. I let it get cold in fridge overnight. Makes it easy to cut in half. Then I stuck it back in fridge for 30 minutes while whipping up icing.
sugarcrystal
Dec 13, 2013
This cake was good, but the peanut butter flavor wasn't strong enough for me. I think next time I'll make a peanut butter chocolate frosting and just do a vanilla cream cheese filling.
Houston4801
Apr 3, 2012
I use canned frosting to save time...we call it the number 11 cake...better than a ten!
sabrina_m_haynes
Nov 2, 2011
frosting was a mess, maybe whipping it first would have helped, its just running all over the place
jazybell
Feb 17, 2010
I made this for my co-workers and it was a huge hit. Everyone who tried it loved it and it was super easy to make.
mdjacobs
Jun 21, 2009
No comment left
rnks06
Jun 11, 2009
I made this cake with a dark chocolate boxed cake mix and it was great. I think next time I will add a bit more peanut butter since I am addicted to it. It was very easy to make.
JudyLGB
Apr 2, 2009
I am wondering about the nutritional values also. Have they been posted?
LRobb
Apr 2, 2009
Nutritional values?
smitcher99
Feb 7, 2009
My family loves this cake, but to save time I use store-bought chocolate frosting and no one is the wiser! It is definitely at its best if made a day ahead of time.s_mitchell