What is Chocolate peanut butter gooey cake? I wasn’t entirely sure until I started looking around at a bunch online. This one has two layers. A cake bottom and cheesecake-ish filling. I finished mine with chocolate on top. Which exploded by the way. I’ll leave a photo of that at the end of the recipe!
For the filling along with some regular peanut butter, I used Reese spread. It’s like a spreadable peanut butter cup and very dangerous lurking in my pantry. I wouldn’t go out and buy it specifically for this recipe alone. If peanut butter is what you’ve got, just use that. Not to worry, there are peanut butter cups baked into the cake too.
It also has things like butter, cream cheese and powdered sugar. How can this be anything but amazing? It’s pretty easy too with using a cake mix for the base. Cheater, cheater yes! That’s what cake mixes are for. Saving time and being delicious.
Thanks for the inspiration Mary Ellen!
- 1 chocolate cake mix
- ½ cup butter, melted
- 1 egg
- 4 peanut butter cups, chopped
- 1 8oz package cream cheese, softened
- ½ cup Reese spread
- ½ cup peanut butter
- ½ cup butter, softened
- 3 eggs
- 2 cups powdered sugar
- ½ cup semi sweet chocolate chips
- 1 tsp butter
- Preheat the oven to 350 degrees and line a 9x13 baking dish with parchment paper or foil for easier lifting. Coat lightly with cooking spray.
- Combine the cake mix, melted butter and egg. Stir until combined then press down evenly into the dish. Sprinkle the chopped peanut butter cups over top.
- Whip the cream cheese, reese spread, peanut butter and butter until light and fluffy. Add the eggs and mix until combined. Slowly add the powdered sugar until incorporated then pour over the cake mix.
- Bake 45 minutes then let cool.
- Melt the chocolate chips and butter then drizzle over the entire cake.
Just trying out my new plastic squeeze bottle. Didn’t work out too well.