Delicious Peanut Butter Chocolate Chip Cake! :d

Name: Delicious Peanut Butter Chocolate Chip Cake! :d
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package mini chocolate chips; 1 tablespoon all-purpose flour; 1 (18 1/4 ounce) packageclassic yellow cake mix; 1 ¼ cups butter (softened); 3 eggs; ¼ cup sour cream; 1 cup peanut butter; 1 ⅓ cups powdered sugar; 3 tablespoons light corn syrup; 1 tablespoon milk (or soymilk); 1 ¼ cups chopped peanuts (optional)

Servings: persons

1 (12 ounce) package mini chocolate chips
1 tablespoon all-purpose flour
1 (18 1/4 ounce) packageclassic yellow cake mix
1 ¼ cups butter (softened)
3 eggs
¼ cup sour cream
1 cup peanut butter
1 ⅓ cups powdered sugar
3 tablespoons light corn syrup
1 tablespoon milk (or soymilk)
1 ¼ cups chopped peanuts (optional)

1
Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
2
Mix 1/2 cup chips with flour: reserve.
3
on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
4
Stir in peanut butter until blended.
5
Stir in reserved chip mixture.
6
Evenly divide batter between pans.
7
Bake 28-30 min or until cake tester comes out clean.
8
Cool until no heat can be felt on the top or the bottom.
9
(put in fridge to go faster).
10
Transfer from pans.
11
While cooling, you can start on the icing.
12
In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature.
13
(put in fridge and check on in 5 minute to speed up).
14
on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth.
15
On low, gradually beat in sugar, corn syrup and milk until smooth.
16
Place one cake layer on serving plate; spread one cup frosting then top with other cake.
17
use remaining frosting to coat outside of cake!
18
(optional) press peanuts on outside of cake.

1571

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (12 ounce) package mini chocolate chips, 1 tablespoon all-purpose flour, 1 (18 1/4 ounce) packageclassic yellow cake mix, 1 ¼ cups butter (softened), and more.

Yes, Delicious Peanut Butter Chocolate Chip Cake! :d falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!