Post by Admin on Jul 15, 2005 1:07:50 GMT 10
Peanut Butter Chocolate Cake
1 package (18-1/4 ounces) devil's food cake mix
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 cup whipped topping
1 cup whipping cream
1 cup (6 ounces) semisweet chocolate chips
Prepare and bake cake mix according to package directions, using a 9- in. fluted tube pan.
Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat cream cheese until smooth.
Add the peanut butter and confectioners' sugar; beat until blended.
Fold in whipped topping.
Split cake in half horizontally; place bottom layer on a serving plate.
Spread with the peanut butter mixture.
Top with remaining cake.
Refrigerate until chilled.
In a small heavy saucepan, bring cream to a boil.
Reduce heat to low.
Stir in chocolate chips; cook and stir until chocolate is melted.
Refrigerate until spreadable.
Frost top and sides of cake.
Refrigerate until serving.
Yield: 12-14 servings.
1 package (18-1/4 ounces) devil's food cake mix
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 cup whipped topping
1 cup whipping cream
1 cup (6 ounces) semisweet chocolate chips
Prepare and bake cake mix according to package directions, using a 9- in. fluted tube pan.
Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat cream cheese until smooth.
Add the peanut butter and confectioners' sugar; beat until blended.
Fold in whipped topping.
Split cake in half horizontally; place bottom layer on a serving plate.
Spread with the peanut butter mixture.
Top with remaining cake.
Refrigerate until chilled.
In a small heavy saucepan, bring cream to a boil.
Reduce heat to low.
Stir in chocolate chips; cook and stir until chocolate is melted.
Refrigerate until spreadable.
Frost top and sides of cake.
Refrigerate until serving.
Yield: 12-14 servings.