Peanut Butter Chocolate Gooey Butter Cake
User Reviews
5
Peanut Butter Chocolate Gooey Butter Cake
Description
The crust is made by mixing chocolate cake mix with egg and melted butter and pressing it into the bottom of a pan. Mini peanut butter cups are scattered over this layer. The filling combines softened cream cheese and peanut butter, to which eggs, vanilla, melted butter, and powdered sugar are added and mixed until smooth. This filling is poured over the crust and baked until lightly browned and set but still moist.
Once cooled, the cake is cut into squares and optionally garnished with whipped cream and chopped peanut butter cups for extra texture and flavor. This cake can be prepared up to three days ahead and is best stored covered in the refrigerator. It also freezes well for later serving.
The combination of creamy peanut butter, chocolate base, and sweet filling creates a decadent treat ideal for peanut butter lovers, with a texture that is both gooey and firm.
Ingredients
For the crust:
- 18.25 ounces chocolate cake mix
- 1 egg
- 1/2 cup butter melted
- cooking spray
For the filling:
- 8 ounces peanut butter cups mini
- 8 ounces cream cheese softened
- 1 cup peanut butter
- 3 egg
- 1/2 teaspoon vanilla
- 1/2 cup butter melted
- 16 ounces powdered sugar
- Whipped Cream chopped, for garnish
- peanut butter cup chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Place the cake mix, 1 egg and 1/2 cup of butter in the bowl of a mixer. Beat until well blended.
- Press the cake mixture evenly into the bottom of the dish.
- Scatter the peanut butter cups evenly all over the cake layer.
- Place the cream cheese and peanut butter in the bowl of a mixer; beat until smooth.
- Add the eggs, vanilla and butter to the bowl, then mix until well combined.
- Slowly add the powdered sugar with the mixer on low. Mix until just blended.
- Pour the peanut butter mixture over the cake layer.
- Bake for 45 minutes or until lightly browned.
- Cool completely, then cut into squares and serve, topped with whipped cream and chopped peanut butter cups if desired.
Notes
- This cake can be prepared up to three days in advance and stored covered in the refrigerator.
- Cut squares can be frozen for future serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 305mg | 13% |
| Potassium | 125mg | 3% |
| Sugar | 35g | 70% |
| Vitamin A | 410IU | 8% |
| Calcium | 40mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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