Chocolate Peanut Butter Ooey Gooey Butter Cake
For the chocolate and peanut butter lovers in your family, this Chocolate Peanut Butter Ooey Gooey Butter Cake if sure to become a family favorite dessert. This may be my favorite Ooey Gooey Butter Cake yet. I get lots of emails usually after Halloween and people are looking for a way to use up their leftover Halloween candies. This cake will have the kids begging you to take their Reese’s Peanut Butter Cups once you make this for them. You can use any candy you want, I used a mixture of peanut butter cups and Butterfingers for a little crunch. The cream cheese layer is packed with peanut butter flavor and then topped with more chocolate. Ooey Gooey Butter Cakes are fast becoming the dessert of choice at my house, this is my third one in as many of many months. I never thought anything would replace the Ooey Gooey Lemon Blueberry Cake I made a few months ago but this one, OMGosh is amazing! I started with a German Chocolate Cake Mix, only because it was the only chocolate cake mix the store had of the ones that were on sale. Use whatever chocolate cake mix you desire, it won’t make a difference. Reese’s Peanut Butter Cups and Butterfinger Candy Bars were added on top of the cake mixture. This was all topped off with a layer of peanut butter cream cheesy goodness. Finally a layer of chocolate was added. You could take this cake anywhere, make sure to bring a copy of the recipe. 4.7 from 12 reviews Chocolate Peanut Butter Ooey Gooey Butter Cake Author: Mary Ellen Recipe type: Cake, dessert Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Serves: Serves 8 - 10 Cake 1 German Chocolate Cake Mix 1/2 cup butter - melted 1 egg 2nd Layer 8 Peanut Butter Cups - large one 3 small Butterfinger Candy Bars Cream Cheese Layer 1 (8-ounce) package cream cheese, softened 1 cup peanut butter 3 eggs 1 teaspoon vanilla 1/2 cup butter, melted 4 cups confectionery sugar Chocolate topping 1/2 cup chocolate chips 1 tablespoon vegetable or canola oil Cake 1 German Chocolate Cake Mix 1/2 cup butter - melted 1 egg 2nd Layer 8 Peanut Butter Cups - large one 3 small Butterfinger Candy Bars Cream Cheese Layer 1 (8-ounce) package cream cheese, softened 1 cup peanut butter 3 eggs 1 teaspoon vanilla 1/2 cup butter, melted 4 cups confectionery sugar Chocolate topping 1/2 cup chocolate chips 1 tablespoon vegetable or canola oil Preheat oven to 350 degrees, 325 degrees if using a glass pan. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer. Preheat oven to 350 degrees, 325 degrees if using a glass pan. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer. Update 12/21/18: Because of the density of these ooey gooey cakes it can sometimes be difficult to tell when they are done. They are done when they reach 210 degrees on a digital thermometer. The tester when inserted should pull out clean. There seems to be a bit of confusion because I used a German Chocolate Cake mix, that is all it is, you could use a chocolate cake mix if desired. I just happened to have a box German Chocolate Cake mix the day I did this. There is no frosting in the box just a cake mix. Note: This cake will not be set until it is puffy in the middle. Because these cakes are so dense the baking time will vary from oven to oven. If you are baking it in a glass pan, bake it at 325, it can take as long as an hour and 20 minutes to bake. A tester will pull out clean also when it is done. Note 2: Use the largest peanut butter cups you can get. You want them to cover the the bottom of the cake layer. I cut them into four pieces. You could also use a bag of mini’s. You just want to be sure there is a piece of the peanut butter cups in each bite of the cake. If you aren’t going to use the butterfingers with it substitute with a few more peanut butter cups. The butterfingers do give it another texture. They really do compliment the peanut butter cups. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Maybe you’d like to one of our other Ooey Gooey Butter Cakes? Pineapple Blueberry Ooey Gooey Butter Cake Spiced Apple Ooey Gooey Butter Cake Ooey Gooey Lemon Blueberry Cake Brownie Pecan Pie Ooey Gooey Butter Cake Or maybe our Pumpkin Toffee Dump Cake Pin It!