Tuesday, April 03, 2007

Peanut Butter Cake

Peanut Butter Cake

1 pkg. (2-layer size) chocolate cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1/2 cup Smooth Peanut Butter
1/2 cup dry roasted peanuts
2 squares BAKER'S Semi-Sweet Chocolate, melted
1-1/2 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in two greased and floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely on wire racks. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat 2 min. or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.
MIX peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
PLACE one of the cake layers on cake platter; spread with 1 cup of the pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Store leftover cake in refrigerator.

7 comments:

  1. Oh this looks delicious! I may have to give it a whirl!

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  2. Okay so not low cal but that looks awesome!!!

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  3. your's looks better than mine did lol! enjoy! i'm going to have to make it again, we had NO leftovers!

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  4. looks great! what time should we come over?! totally kidding! enjoy your tasty treat.

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  5. Every time I see this cake (and believe me it has been a few times in the last 24 hours heh) I start to drool...mmmmmmmmm cake.

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  6. ok, so when am i invited over to sample this? yummy! It looks awesome, I think I"ll have to try this one!

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  7. OH Cindy,Cindy,Cindy...I can just feel my thighs grow from looking at this. It sounds sinful! Thanks

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