Peanut Butter Crunch Cake – a delicious recipe with yellow cake, chunky peanut butter, eggs, milk, sugar, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl combine the dry cake mix, peanut butter, eggs, and milk.
2
Blend using your electric mixer on low speed for 2 minutes, then beat on medium speed for 3 minutes.
3
Turn into a greased 13 inch X 9 inch X 2 inch baking pan and bake in a preheated 350 degree F oven for 35-40 minutes, or until cake tests done.
4
Cool the cake and then frost with the frosting, directions for which follow.
5
Combine the confectioner's sugar, cocoa powder, and salt.
6
Add to this while beating on slow speed of mixer boiling water, peanut butter, and butter.
7
Blend well this mixture together.
8
Add the vanilla and blend well.
9
Ice the cake and set in refrigerator for about an hour.
1213
kcal
Calories
70
g
Fat
135
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 11 ingredients. The key ingredients include: 1 (10 1/2 ounce) package yellow cake mix, ½ cup chunky peanut butter, 3 eggs, 1 ⅔ cups milk, and more.
Yes, Peanut Butter Crunch 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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