Ingredients:
1 box chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
2 cups milk
1 cup creamy peanut butter
1 cup mini peanut butter cups, halved
1 cup chocolate chips
1/2 cup chopped roasted peanuts
1/2 cup melted unsalted butter
Directions:
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a medium bowl, whisk together the instant pudding mix and milk until thickened (about 2 minutes).
Pour the pudding mixture evenly into the prepared baking dish.
Drop dollops of creamy peanut butter over the pudding, spreading it slightly with a spatula.
Sprinkle the dry chocolate cake mix evenly over the pudding and peanut butter layers.
Drizzle the melted butter evenly over the cake mix, ensuring most of the dry areas are covered.
Top with mini peanut butter cups, chocolate chips, and chopped peanuts for extra crunch.
Bake for 35-40 minutes, or until the edges are bubbly and the top is set.
Allow the cake to cool slightly before serving warm, ideally with a scoop of vanilla ice cream.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 420 kcal per serving | Servings: 12
Tips:
For an extra gooey texture, add an additional 1/4 cup of peanut butter swirled into the pudding layer.
Use crunchy peanut butter if you prefer added texture in every bite.
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