Thursday, December 7, 2006

Peanut Butter Cake with Chocolate Chips

From Diana Rattray

Peanut butter cake is made with a yellow cake mix and vanilla pudding and peanut butter and chocolate chips.

soft butter
1/2 cup finely chopped peanuts
1 box (2 layer size) yellow cake mix
1 package instant vanilla pudding mix (3 3/4 ounces)
1/2 cup vegetable oil
1 1/4 cups water
4 eggs
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup coconut, optional

Generously butter a 10-cup bundt cake pan with the soft butter. Sprinkle the finely chopped peanuts in pan; shake to coat entire buttered surface.

In a mixing bowl beat cake mix and pudding mix, oil, water, and eggs until well blended, about 4 minutes at medium speed of electric mixer.

Beat in the peanut butter. Pour about 1/3 of the batter into the pan; sprinkle with a layer of half of the chocolate chips and coconut. Repeat. Pour remaining batter into the pan and bake at 350° for about 55 minutes, or until a wooden pick inserted in center comes out clean.

Cool cake in pan for 10 minutes then turn out onto rack and cool thoroughly

Content from Southern U.S. Cuisine