Sunday, August 14, 2011

Peanut Butter Crunch Cake

This cake doesn't have frosting, and it doesn't need it. It had a streusel-like topping and is delicious warm.

Peanut Butter Crunch Cake

1 pkg. Duncan Hines Moist yellow cake mix
1/2 c brown sugar
1 c chunky peanut butter
1 c water
1/4 c vegetable oil
3 eggs
1/2 c semi-sweet chocolate chips (I prefer to use mini chocolate chips)
1/2 c peanut butter chips
1/2 c chopped peanut

Preheat oven to 350. Grease and flour 9x13 pan. In a large bowl, use a mixer to combine cake mix, brown sugar, and peanut butter at low speed until crumbly. Reserve 1/2 cup of the mixture. To the remaining mixture, add water, oil, and eggs. Beat for 2 minutes at medium speed. Stir in 1/4 cup each of the peanut butter and chocolate chips. Pour batter into pan. Combine reserved mixture and remaining chips; sprinkle over batter. Bake 40-50 minutes, or until toothpick inserted in center comes out clean.

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