Peanut Butter Chocolate Cake – a delicious recipe with cake mix, water, eggs, unsweetened applesauce, peanut butter, cold nonfat milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, combine the cake mix, water, eggs and applesauce.
2
Beat on medium speed for 2 minutes.
3
Transfer to a 13-in.
4
x 9-in.
5
x 2-in.
6
baking dish coated with nonstick cooking spray.
7
Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
8
Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute.
9
Carefully spread peanut butter over cake.
10
Cool on a wire rack.
11
For frosting, in a small bowl, whisk milk and pudding mix for 1 minute.
12
In a small mixing bowl, beat cream cheese and peanut butter until smooth.
13
Gradually beat in pudding.
14
Beat in half of the whipped topping; fold in remaining whipped topping.
15
Frost cake.
16
Store in the refrigerator.
652
kcal
Calories
50
g
Fat
31
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) package devil's food cake mix, 1 cup water, 3 eggs, ⅓ cup unsweetened applesauce, and more.
Yes, Peanut Butter Chocolate Cake 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.
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