PEANUT BUTTER ROCKY ROAD CAKE
Pour yourself a glass of milk because this baby is rich! The frosting is a little thin, but oh so good. It's full of chocolate flavor with a hint of tang from the cream cheese. We love the addition of the peanut butter chips to the cake batter too. The marshmallow, peanut butter filling between the layers is fantastic. This...
Provided by raymond spencer
Categories Other Desserts
Time 30m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Grease sides and bottom of 8-inch round cake pans with cooking spray. Flour lightly.
- 3. Blend cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add peanut butter chips. Pour batter into pans and bake immediately.
- 4. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely and remove from the pans.
- 5. In a small bowl, combine marshmallow creme and peanut butter; stir well.
- 6. Place first cake on a plate. Lightly frost the top of cake layer with fluff mixture. Place second cake layer on top of first cake.
- 7. In medium bowl, combine whipped topping, cream cheese, chocolate pudding mix, chocolate hazelnut spread and chocolate syrup, stir until evenly blended.
- 8. Frost the sides and top of stacked cake.
- 9. Arrange marshmallows, peanuts and chocolate on top of the cake.
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