Zutaten für Peanut Butter Crunch Cake
- Yellow Cake Mix
- 1 cup creamy peanut butter
- ½ cup packed light brown sugar
- ½ cup water
- 2 large eggs
- Vegetable Oil
- Semi Sweet Chocolate Chips
- ½ cup peanut butter chips
- ½ cup salted peanuts (roughly chopped)
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Zubereitung von Peanut Butter Crunch Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 cup creamy peanut butter, and ½ cup packed light brown sugar.
- Beat on low speed until the mixture resembles coarse crumbs.
- Set aside ½ cup of the crumb mixture.
- Add ½ cup water, 2 large eggs, and ⅓ cup vegetable oil to the remaining crumb mixture.
- Beat on low speed until just moistened, then beat on high speed for 2 minutes.
- Stir in ¼ cup semi-sweet chocolate chips and ¼ cup peanut butter chips.
- Pour the batter into the prepared baking pan.
- In a medium bowl, combine the reserved ½ cup crumb mixture, ½ cup salted peanuts (roughly chopped), and the remaining ¼ cup of each chocolate and peanut butter chips.
- Sprinkle the crumb mixture evenly over the batter.
- Bake for 40-45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
158g
Fat
38g
Carbs
19g
