Peanut Butter-Chocolate Cake


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This is an out of this world cake that tastes like a giant Reese's Peanut Butter Cup and can be eaten alone or with vanilla ice cream for an added treat.

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  • 1 box Duncan Hines Super Moist Swiss Cake Mix
  • 3/4 C. Peter Pan Crunchy Peanut Butter (use creamy if you don't want the nuts)
  • 1/2 jar Smucker's Hot Fudge Sauce
  • 1 1/4 C. water
  • 1/2 C. Vegetable Oil
  • 3 large eggs
  • Frosting:
  • 1 can Duncan Hines Milk Chocolate Creamy or Homestyle Frosting
  • 1/2-3/4 C. Peter Pan Creamy Peanut Butter

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Preheat oven to 350 degrees (325 degrees for dark or coated pans). Grease sides and bottom of cake pans and lightly flour. Add a small circle of parchment paper or wax paper to bottom of round cake pans and grease the paper, too. Blend dry mix, water, oil, eggs, peanut butter, and hot fudge sauce in large bowl at low speed until moistened (30 seconds). Beat at medium speed for 2 minutes; pour batter in pans and bake immediately (see baking times below). Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan and remove baking paper from bottom of cake; cool completely before frosting.

Frosting: Mix frosting and peanut butter in small bowl. Frost cooled cake and can be served immediately.

2 8-inch round pans - bake 35-38 minutes

2 9-inch round pans - bake 30-33 minutes

13 X 9 pan - bake 35-38 minutes

Bundt pan - bake 45-50 minutes (I have not tried this cake using this size pan.)

24 cupcakes - bake 19-22 minutes

Note: for dark or coated pans, bake 3-5 minutes longer.

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