Prep 20 mins
Cook 55 mins
I have taken this to many potlucks and family functions. Always popular and never any left-over.
- 1 (18 1/4 ounce) package yellow cake mix with pudding
- 1 cup milk
- 1⁄2 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 eggs
- 1 (12 ounce) package miniature semisweet chocolate chips
- 1⁄4 cup creamy peanut butter
- 1 (6 ounce) package semi-sweet chocolate chips
- 2 tablespoons chopped peanuts
- In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
- Using an electric mixer; beat on low speed for 1 minute.
- Beat 2 minutes at medium speed.
- Add in miniature chocolate chips; stir gently to combine.
- Pour batter into a greased and floured bundt pan.
- Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
- Cool in pan for 10 minutes.
- Turn cake out onto a wire rack; let completely cool.
- In a saucepan, add icing ingredients.
- Over low heat, stir constantly, until melted and smooth.
- Drizzle warm icing over the top of the cooled cake.
- Sprinkle peanuts over icing.
The flavor of this cake was quite delicious but I'm so used to eating homeade cake that this cake tasted like a cake mix to me. I found it to be a little dry. Perhaps if some sour cream were added it would be better. All in all everyone else loved it. Especially the glaze.It tasted like peanut butter cups.
Thanks, NurseDi, for this very good recipe. You graciously responded to my request for a good dessert to take to a luau. Since I thought that most people would make something with coconut and/or pineapple (and I was right), I decided to make something that would be a little different. This is a good cake recipe, especially for thoses who love the taste of chocolate and peanut butter, as I do. I followed the recipe exactly except that I used 1/2 of the 12 ounce package of mini chocolate chips in the cake and the other 1/2 for the frosting.