Peanut Butter Earthquake Cake
Description
Peanut butter and chocolate together make a truly decadent dessert. This cake is so good just as it is, it doesn't even need frosting.
Ingredients
Cake:
5.25 oz. chocolate fudge cake mix
1 1/4 c. water
1/2 c. vegetable oil
3 eggs
Peanut Butter Cheesecake:
1/4 c. butter, at room temperature
4 oz. cream cheese, at room temperature
1/2 c. creamy peanut butter
1/4 c. light brown sugar
1 1/4 c. powdered sugar
1 t. vanilla extract
3/4 c. milk chocolate chips
1 c. mini peanut butter cups
Directions
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Cake:
Preheat oven to 350 degrees. Spray a 9x13 cake pan with non-stick cooking spray.
In a large mixing bowl, add cake mix, water, oil and eggs; beat with a hand mixer on medium until incorporated. Pour into the prepared pan; set aside.
Peanut Butter Cheesecake Filling:
In a medium mixing bowl, add butter, cream cheese and peanut butter; beat on medium speed with a hand mixer until creamed. Add in brown sugar, powdered sugar and vanilla extract; beat on medium speed until combined.
Scoop spoonfuls of the peanut butter cheesecake filling evenly over the top of the cake batter. Sprinkle the chocolate chips and peanut butter cups over the top of the cake and peanut butter cheesecake filling.
Bake for 45 minutes or until done. Insert a wooden toothpick in the center and if it comes out clean or with moist crumbs, the cake is done. There may be some chocolate from the chocolate chips but it will look like melted chocolate rather than cake batter. Let the cake cool completely.
Serve.
15 servings.
Store in the refrigerator.