Chocolate Peanut Butter Nirvana Cake

This picture and recipe are from JIF Peanut Butter, my FAVORITE peanut butter! Check out their web site for more recipes.
CAKE

• Crisco® Flour No-Stick Spray

• 1 (18.25 oz.) box Pillsbury® Devils Food Cake

• 1/2 cup Crisco® Pure Vegetable Oil

• 1 1/4 cups water

• 4 large eggs

• 1 (3.9 oz.) package instant chocolate pudding and pie filling mix

• 2 cups (12 oz. pkg.) semi-sweet chocolate chips

FROSTING

• 1/2 cup Pillsbury® Whipped Supreme® Vanilla Frosting

• 1/2 cup Jif® Creamy Peanut Butter

• 1/4 teaspoon almond extract

• 1/2 cup milk

• Chocolate curls or shavings for garnish (optional)





Directions:

1. HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.

2. COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.

3. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.

4. BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.



Yield: 12 servings

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

This is another recipe from the Picky Palate blog - if you haven't already you need to visit her web site... all these wonderful goodies loaded with calories and she's thin! Click here to be taken to her web site

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

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4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

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1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!