SKIPPY® Chocolate Chip Peanut Butter Cake
You need a dessert to impress. Someone's coming to dinner tonight, and you want to wow them at how hard you're rocking this whole adulting thing. You need to make SKIPPY® Chocolate Chip Peanut Butter Cake. It looks amazing, tastes delicious, and the hardest thing about making it is finding a bundt pan. You got this.
You need a dessert to impress. Someone's coming to dinner tonight, and you want to wow them at how hard you're rocking this whole adulting thing. You need to make SKIPPY® Chocolate Chip Peanut Butter Cake. It looks amazing, tastes delicious, and the hardest thing about making it is finding a bundt pan. You got this.
12
465
20 Minutes
30 Minutes
55 Minutes
Ingredients
- 1 (18-ounce) box yellow cake mix
- 3/4 cup SKIPPY® Creamy Peanut Butter, divided
- 1 (12-ounce) package minature semisweet chocolate chips, divided
Directions
- Heat oven to 350°F.
- Grease and lightly flour 12-cup fluted tube pan.
- Make cake according to package directions.
- Stir in 1/2 cup peanut butter and 1 cup chocolate chips. Pour into pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean.
- Let stand in pan 10 minutes; remove from pan to wire rack.
- In small microwave-safe bowl, combine remaining chocolate chips and 1/4 cup peanut butter.
- Melt on HIGH (100%) 45 seconds or until chocolate is melted.
- Stir until combined.
- Drizzle over warm cake.
- Refrigerate 15 minutes or until icing is set.