I had this mixed up and in the oven in ten minutes! The perfect cake to whip up for company or to take and share. Moist and delicious with that flavor combination we love, chocolate and peanut butter!
Peanut Butter Chocolate Chip Cake:
1 yellow cake mix
1 cup milk
3/4 cup chunky peanut butter (or creamy)
1 tsp vanilla
1 cup mini semi sweet chocolate chips
Preheat oven to 350°. With electric mixer, mix together cake mix, milk, peanut butter, eggs, and vanilla. Beat 2 minutes until fluffy. Stir in chocolate chips. Pour into well greased and floured bundt pan. Bake for 45-50 minutes or until pick inserted in center comes out clean (after about 20 minutes I usually lay a piece of foil loose over the top of pan so it doesn’t get too brown). Cool in pan about 10 minutes then invert onto cooling rack. Cool completely.
Chocolate Peanut Butter Frosting:
2/3 cup semisweet chocolate chips
1/3 cup peanut butter
1 Tbl butter
1/2 cup chopped honey roasted peanuts (optional topping)
Microwave chocolate chips, peanut butter, and butter slowly, stirring at intervals, until melted. Spread over top of cake, gently pushing to coax some frosting to run down the sides. Sprinkle with chopped nuts.
One Year Ago: Coconut Cupcakes with Coconut Cream Cheese Frosting
Two Years Ago: Frosted Cinnamon Milk Chocolate Chip Cookies