A delicious and easy doctored cake recipe that ends up tasting sort of like a soft brownie cake!
Berecca’s Chocolate Peanut Butter Cake
Duncan Hines Swiss Chocolate Cake mix
1 1/4 c. water
1/4 c. oil
1/2 c. Adam’s crunchy peanut butter (or creamy if you don’t want nuts)
1/4 cup gran. sugar
1 small chocolate instant pudding mix
Preheat oven to 325. Grease 2 – 8″ pans. Mix all ingredients until well blended. Pour into pans. Bake for 30 minutes. Check with toothpick. Bake for additional minutes if necessary until toothpick comes out with soft crumbs.
The frosting I use with this cake is the recipe on the back of the Hershey’s cocoa box. I would post it, but I don’t think I can because it’s not my recipe… anyway, it’s really good. I just thinned it down a tiny bit to be able to spread it and pipe with it.
For the filling, I just used some of the Hershey’s frosting and added a scoop of peanut butter and a little milk to thin it down just a bit. I also added a little bit of powdered sugar to help sweeten it with the peanut butter. Sorry I don’t have more precise measurements – I was just experimenting and it turned out really well!