Peanut Crunch Cake

  • 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