Best Chocolate Cluster Peanut Butter Cake Recipes

CHOCOLATE CLUSTER-PEANUT BUTTER CAKE

Chocolate Cluster-Peanut Butter Cake image

Mix two favorite cake ingredients with Chocolate Cluster-Peanut Butter Cake. Peanut butter cake and chocolate cake lovers will applaud this creamy combo!

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup creamy peanut butter
1/2 cup PLANTERS Dry Roasted Peanuts
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
Mix nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
Stack cake layers on plate, filling layers with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture; spread over top and side of cake. Decorate with chocolate-nut clusters.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.9131 g, Sugar 0 g, Protein 5 g

CHOCOLATE-CLUSTER PEANUT BUTTER CAKE

CHOCOLATE-CLUSTER PEANUT BUTTER CAKE image

Categories Cake Chocolate Nut

Yield 16 Slices

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
½ cup peanut butter
½ cup Planters Dry Roasted Peanuts
2 squares baker's Semi-Sweet Baking Chocolate, melted
1½ cups thawed Cool Whip Whipped Topping

Steps:

PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely on wire racks. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat 2 min. or until well blended. Add peanut butter; beat well. Refrigerate until ready to use. MIX peanuts and melted chocolate; stir until evenly coated. Drop by teaspoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm. PLACE 1 of the cake layers on cake platter; spread with 1 cup of the pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Store leftover cake in refrigerator. HOW-TO: Melt chocolate in a flash. Microwave 1 unwrapped square of Baker's Chocolate in microwaveable bowl on HIGH 1 min.. stirring after 30 sec. (The square will retain its shape.) Stir until chocolate is completely melted. Add 10 sec. for additional square is completely melted. Add 10 sec. for each additional square of chocolate.

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