Description
Delicious peanut butter cake with chocolate chips inside topped with peanut butter glaze and chocolate and peanut butter chips! A perfectly indulgent dessert recipe!
Ingredients
Units
Scale
- 15.25 oz package yellow cake mix (I used Pillsbury)
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 1 cup semisweet chocolate chips
For the glaze:
- 3 tablespoons creamy peanut butter
- 2 tablespoons milk
- 1 cup powdered sugar
- 1/3 cup semisweet chocolate chips
- 1/3 cup peanut butter chips
Instructions
- Preheat oven to 350 degrees.
- Brush a bundt pan generously with vegetable oil.
- In a stand mixer (affiliate link) combine cake mix, water, 1/2 cup peanut butter and eggs on medium speed until uniform.
- Stir in 1 cup chocolate chips.
- Pour batter into prepared pan and bake for 50-55 minutes or until toothpick inserted in middle comes out clean.
- Cool 15 minutes in pan.
- Loosen cake from side of pan if necessary and invert onto cooling rack.
- Cool an additional 30 minutes.
- To make the glaze combine 3 tablespoons peanut butter with milk until smooth.
- Add powdered sugar and mix.
- If glaze is too thick add up to an additional tablespoon of milk.
- Drizzle glaze over cake and sprinkle with remaining chocolate and peanut butter chips.
Notes
Store leftover cake wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature.
Freeze cake as a whole or in individual slices by wrapping tightly in plastic wrap then aluminum foil or in a freezer bag. Freeze cake for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 35.1 g
- Sodium: 127.1 mg
- Fat: 21.5 g
- Carbohydrates: 41.7 g
- Protein: 8.7 g
- Cholesterol: 55.9 mg