Ingredients for Chocolate Cluster Peanut Butter Cake
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- 2 cups milk
- Instant Vanilla Pudding
- 1 cup creamy peanut butter
- Dry Roasted Peanuts
- Semisweet Baking Chocolate
- 8 ounces Cool Whip
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How to Make Chocolate Cluster Peanut Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare your favorite chocolate cake mix according to package directions, dividing batter evenly between the prepared pans.
- Bake for the time specified on the cake mix box (usually around 25-30 minutes), or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the peanut butter pudding: In a medium bowl, whisk together 2 cups of cold milk and 1 (3.4 ounce) package instant chocolate pudding mix for 2 minutes until smooth and creamy.
- Stir in 1 cup creamy peanut butter until well combined.
- Cover and refrigerate until ready to assemble the cake (at least 30 minutes).
- Prepare the chocolate-peanut clusters: Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Add 1 cup salted peanuts to the melted chocolate and stir gently until all peanuts are evenly coated.
- Drop by teaspoonfuls onto a sheet of wax paper-lined baking sheet.
- Refrigerate for 10-15 minutes, or until firm.
- Once the cakes are completely cool, place one layer on a serving platter.
- Spread 1 cup of the chilled peanut butter pudding over the first cake layer.
- Top with the second cake layer.
- In a large bowl, gently fold 8 ounces of Cool Whip into the remaining peanut butter pudding until just combined.
- Frost the top and sides of the cake with the pudding mixture.
- Decorate the top of the cake with the chocolate-peanut clusters.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
145g
Fat
46g
Carbs
19g
