Peanut Butter Crunch Cake
05-03-2010, 11:38 AM
#1
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Location: Wichita, KS
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Peanut Butter Crunch Cake
1 pkg. moist yellow cake mix
½ c. packed brown sugar
1 c. creamy peanut butter
1 c. water
¼ c. vegetable oil
3 eggs
1/3 c. chopped nuts
1 pkg. chocolate chips
Heat oven to 350 degrees. Grease 13 x 9 pan. Beat cake mix, brown sugar and peanut butter in a large bowl on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat remaining crumbly mixture, the water, oil and eggs on low speed until moistened, then beat on medium speed for 2 minutes. Pour batter into pan. Stir nuts into reserved crumbly mixture and sprinkle over batter. Sprinkle on the chocolate chips.
Bake 35 to 40 minutes or until cake springs back when touched lightly in center.
YUMMY!!
1 pkg. moist yellow cake mix
½ c. packed brown sugar
1 c. creamy peanut butter
1 c. water
¼ c. vegetable oil
3 eggs
1/3 c. chopped nuts
1 pkg. chocolate chips
Heat oven to 350 degrees. Grease 13 x 9 pan. Beat cake mix, brown sugar and peanut butter in a large bowl on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat remaining crumbly mixture, the water, oil and eggs on low speed until moistened, then beat on medium speed for 2 minutes. Pour batter into pan. Stir nuts into reserved crumbly mixture and sprinkle over batter. Sprinkle on the chocolate chips.
Bake 35 to 40 minutes or until cake springs back when touched lightly in center.
YUMMY!!
05-06-2010, 04:50 AM
#7
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Originally Posted by sewbeeit42
This sounds great! What size bag of chocolate chips...6oz or 12 oz. do you use?
I used the 12 oz. bag because my family loves the extra chocolate. :) My sister used this same recipe to make muffins and they turned out very good as well.
05-06-2010, 12:32 PM
#8
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Join Date: May 2007
Location: San Bruno, CA
Posts: 433
I like the idea of making cupcakes and we are a very small family and I would be able to freeze some of them for a later time. I agree that 12 oz chocolate does sound better. I will note it in my recipe.
05-06-2010, 02:41 PM
#9
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Location: West New York, New Jersey
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This is an excellent cake, thanks for posting the recipe. Two things - I used my usual cake bowl. That first step is kind of messy so try using a larger bowl. Second - I had to bake it for close to an hour, testing every 5 minutes after the initial 40. I'd suggest testing it really well to make sure there are no raw spots.
Thanks again, this may become my new take-along cake.
Thanks again, this may become my new take-along cake.
05-07-2010, 04:54 AM
#10
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Originally Posted by mrs. fitz
This is an excellent cake, thanks for posting the recipe. Two things - I used my usual cake bowl. That first step is kind of messy so try using a larger bowl. Second - I had to bake it for close to an hour, testing every 5 minutes after the initial 40. I'd suggest testing it really well to make sure there are no raw spots.
Thanks again, this may become my new take-along cake.
Thanks again, this may become my new take-along cake.
You know, I guess I should have said that I baked this cake in a temptation/enameled cake pan. This type of bakeware really retains the heat so this is probably why I only needed 40 minutes for mine to bake.
I'm glad you enjoyed it!
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