Peanut Crunch Cake Recipes

Steps:

• 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.

Steps:

• Add cake mix, peanut butter, and brown sugar to a mixing bowl.
• Beat on low speed until crumbly.
• Set aside 1/2 cup crumb mixture.
• Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
• Pour batter into a greased 13 x 9 inch baking dish.
• Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
• Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
• Cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13x9 baking dish. In a mixing bowl beat cake mix, peanut butter and brown sugar on low until crumbly; set aside 1/2 cup. Add water, eggs and oil to mixing bowl and blend on low until moistened; beat on high 2 minutes. Stir in 1/4 cup each of the chips.
• 2. Pour into the greased baking dish. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over the batter. Bake at 350 degrees 40-45 minutes or until toothpick comes out clean.

Steps:

• 1. Heat oven to 325*. Grease and flour a 12 cup Bundt Pan. (If using a 10-cup pan, fill to 3/4 full and make 3 or 4 cupcakes from remaining batter.)
• 2. In a large mixing bowl, mix together flour, brown sugar, granulated sugar and butter until coarse crumbs form. Remove 1/2 cup flour mixture; mix with peanut brittle and nuts. Set aside.
• 3. Add all remaining ingredients to flour mixture; mix well. Spoon half of the batter into a prepared pan. Spoon floured peanut brittle mixture over batter. Top with remaining batter.
• 4. Bake at 325* for 55-60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
• 5. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar or glaze of your choice.
• 6. ** To substitute for buttermilk, use 4 teaspoons lemon juice or vinegar plus enough milk to make 1 1/3 cups.
• 7. Variation: Toffee bars can be substituted for the peanut brittle. Use 4 (5 3/4 oz) bars. It is easier to crush toffee if it is frozen.