Serves: 15
Total Calories: 256
Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly. Reserve 1/2 cup peanut butter mixture set aside. To remaining peanut butter mixture add water, oil and eggs blend at low speed until moistened. Beat 2 minutes at high speed. Stir 1/4 cup of the chocolate chips and 1/4 cup of the peanut butter chips into batter. Pour batter into greased and floured pan.
In small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts sprinkle evenly over batter.
Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with remaining peanut butter chips gently press into top of cake. Cool completely.
*TIP: Semi-sweet chocolate chips can be substituted for the peanut butter chips.
HIGH ALTITUDE - Above 3,500 feet: Decrease brown sugar to 1/4 cup increase water to 1 1/4 cups. Add 1/4 cup flour with water, oil and eggs. Bake as directed above.
Nutrition Per Serving: Calories 420 Protein 9g Carbohydrate 46g Fat 22g Sodium 380mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peanut Butter Crunch Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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