Chocolate Peanut Butter Earthquake Cake Recipe by shimi
Cooking Instructions 1 Preheat oven to 350 degrees F. 2 Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. 3 Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. 4 Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. 5 Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy! 1 Preheat oven to 350 degrees F. 1 Preheat oven to 350 degrees F. 2 Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. 2 Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. 3 Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. 3 Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. 4 Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. 4 Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. 5 Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy! 5 Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy crock pot chicken and dumplings French Onion Soup Black Beans and Corn Salad Cranberry Almond Muffins Baked Lemon Pepper Tilapia Easy crock pot chicken and dumplings French Onion Soup Black Beans and Corn Salad Cranberry Almond Muffins Baked Lemon Pepper Tilapia Cucumber refreshing drink Black Beans and Corn Salad Cauliflower Soup Cranberry Almond Muffins Bean Salad The Number Cake/Tart Cake Grilled Buffalo Pork Tenderloin Daal Waffles Finnish Coffee Pulla J. Farr Irish Bread Cucumber refreshing drink Black Beans and Corn Salad Cauliflower Soup Cranberry Almond Muffins Bean Salad The Number Cake/Tart Cake Grilled Buffalo Pork Tenderloin Daal Waffles Finnish Coffee Pulla J. Farr Irish Bread