One Bowl

Gooey Chocolate–Peanut Butter Cake

20 servings | Prep Time: 25 Minutes | Start to Finish: 1 Hour 45 Minutes

• 1 box devil’s food cake mix with pudding
• ½ cup butter, softened
• 2 tablespoons milk
• 1 egg
• 1 cup peanut butter chips (from 10-oz bag)
• ½ cup chopped roasted peanuts
• 1 package (8 oz) cream cheese, softened
• ½ cup peanut butter
• 1 teaspoon vanilla
• 3 eggs
• 3¾ cups powdered sugar
• Hot fudge topping, if desired
• Chopped peanuts, if desired

1 Heat oven to 350°F. Lightly spray 13 × 9-inch pan with baking spray with flour (do not use dark or nonstick pan).

2 In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.

3 Wipe bowl with paper towel. In same bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.

4 Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

1 Serving: Calories 330; Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 3

Sweet Secret Southern cooks have been making ooey-gooey butter cakes for generations. This version uses popular chocolate and peanut butter flavors.