Chocolate Peanut Butter Earthquake Cake Recipe 445

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 cake pan with nonstick cooking spray.
• In a large mixing bowl, add in the chocolate cake mix, water, vegetable oil, and eggs. Beat with a hand mixer on medium until incorporated.
• Pour into the prepared pan and set aside.
• In a medium mixing bowl, add in the butter, cream cheese, and peanut butter. Beat on medium with a hand mixer until creamed.
• Add in the brown sugar, powdered sugar and vanilla extract. Beat on medium until combined.
• Scoop spoonfuls of peanut butter cheesecake filling all over the top of the cake batter. Make sure to distribute the filling pretty evenly.
• Sprinkle the chocolate chips and peanut butter cups all over the top of the cake and peanut butter cheesecake filling.
• Place into the oven and bake for 45 minutes or until done. Insert a toothpick and if it comes out clean or with moist crumbs, the cake is done. There may be some chocolate from the chocolate chips but it will look like melted chocolate rather than cake batter.
• Let the cake cool completely.
• Cut and serve! Store in the fridge.

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside.
• Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
• Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups.
• Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE RECIPE - (3.8/5)

Steps:

• Heat oven to 350 degrees Make cake according to box. Pour in a greased 9 X 13 pan. Mix Cream cheese, butter, peanut butter and vanilla. Beat in powdered sugar until it is a thick, sweet mess of a lump. Drop by the spoonful into the batter and swirl slightly. Sprinkle the top with chocolate chips and peanut butter cups. Bake for 45-50 minutes. Watch and don't let the edges burn. Serve warm...kind of like a chocolate peanut butter lava cake.

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
• Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don't cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
• Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans until cool to the touch - then frost.
• Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
• When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
• Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
• Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!