Easy And Quick Chocolate Peanut Butter Cake Recipes

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

Steps:

• In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

Steps:

• Heat oven to 350°F. Grease 13x9- inch pan with shortening; lightly flour.
• In medium bowl, mix flour, cocoa, baking soda and salt; set aside. In large bowl, beat brown sugar, granulated sugar and 1 cup butter with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, one at a time, beating until well blended. Add melted chocolate and 1 1/2 teaspoons vanilla, beating until blended. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Beat in coffee until blended. Pour batter into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In large bowl, beat 1/2 cup butter, the peanut butter and cream cheese with electric mixer on medium speed 2 minutes or until blended. On low speed, gradually beat in powdered sugar until blended. Beat in whipping cream and 2 teaspoons vanilla. Frost cake. Top with cookies.

Steps:

• Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
• Serve immediately.
• Enjoy!

Steps:

• CAKE:.
• Make cake as directed on box. (I always use the 13x9 pan.).
• FROSTING:.
• In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
• Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
• * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
• ** Cooking time includes chill time.

Steps:

• PREPARE cake batter and bake in 13x9-inch baking pan as directed on package; cool completely. (Use the amount of eggs, oil and water as directed on your cake mix; the amounts above are an estimate).
• BEAT cream cheese and powdered sugar in large bowl with electric mixer on medium-low speed until well blended.
• Add peanut butter; mix well. Blend in 1 cup of the whipped topping. Spread over cake.
• PLACE chocolate chips in medium microwaveable bowl. Microwave on HIGH 2 minute or until completely melted, stirring after each minute. Add remaining 2 cups whipped topping; stir until well blended.
• Spread evenly over frosted cake. Refrigerate until set. Store in refrigerator.