Peanut Butter Crunch Cake

READY IN: 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package golden butter recipe cake mix
  • 12
    cup packed light brown sugar
  • 1
    cup water
  • 3
    large eggs
  • 12
    cup softened butter
  • 34
    cup peanut butter chips
  • 34
    cup miniature semisweet chocolate chips or 3/4 cup milk chocolate chips
  • 12 - 1
    cup chopped peanuts
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DIRECTIONS

  • Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
  • Reserve 1/2 cup peanut butter mixture; set aside.
  • To remaining peanut butter mixture add water, butter and eggs.
  • Mix at low speed until moistened; beat 2 minutes on medium speed.
  • Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
  • Pour into a greased and floured 9 X 13 inch baking pan.
  • In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
  • Sprinkle evenly over batter.
  • Bake at 350 degrees for 40-45 minutes.
  • Immediately sprinkle remaining peanut butter chips.
  • Gently press into top of cake.
  • Cool completely in pan on wire rack.
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