Gooey chocolate peanut butter dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 box chocolate cake mix
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1 (3.9 oz) box instant chocolate pudding mix
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2 cups whole milk
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1/2 cup creamy peanut butter
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1/2 cup butter, melted
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1 cup mini peanut butter cups, chopped
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1 cup milk chocolate chips
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1/2 cup chopped peanuts (optional for crunch)
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Whipped cream or vanilla ice cream (for serving)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
02 -
In a medium bowl, whisk together the chocolate pudding mix and whole milk until smooth. Let it sit for a few minutes to thicken.
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Pour the chocolate pudding evenly into the prepared baking dish.
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Sprinkle the dry chocolate cake mix evenly over the pudding layer.
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Drizzle the melted peanut butter and butter over the cake mix. Use a spoon or knife to gently swirl it into the top layer, but don't fully mix it in.
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Scatter the chopped mini peanut butter cups and milk chocolate chips over the top. Lightly press them into the batter. Optionally, sprinkle with chopped peanuts for added crunch.
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Bake for 35-40 minutes, or until the edges are set and the center is slightly gooey.
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Let the cake cool for about 10 minutes before serving warm with a dollop of whipped cream or a scoop of vanilla ice cream.
# Notes:
01 -
This cake is best served warm for a gooey, comforting dessert experience
02 -
Adjust the baking time based on your oven; the center should be soft but not too runny