[Abear]

Peanut Crunch Cake

1 18- 1/4 oz yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 to 2/3 cup semisweet chocolate chips, divided
1/2 to 3/4 peanut butter chips, divided
1/2 cup chopped peanuts

In mixing bowl, beat cake mix, peanut butter and
brown sugar on low speed until crumbly. Set aside
1/4 cup mixture. Add water eggs, oil to remaining
mixture: blend on low until moistened. Beat on
high for 2 mins. Stir in 1/4 cup each of chips. Pour
into a greased 13 by 9 by 2 in. baking pan. Combine
peanuts, reserved crumb mixture and the remaining
chips; sprinkle over batter. Bake at 350 degrees for
40 - 45 minutes or until tooth pick inserted near
center comes out clean. Cool completely.
12 - 16 servings

After putting cake on individual plates, drizzled
caramel sundae topping (in a squeeze bottle)
overtop of each serving. Delicious and moist.

Source: Real Food for Real People Newsletter 02/04/04