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Prep 20min
Total2hr55min
Ingredients9
Servings12
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Ingredients
Cake
1
box yellow cake mix with pudding
1
cup milk
1/2
cup creamy peanut butter
1
teaspoon vanilla
3
eggs
1
bag (12 oz) miniature semisweet chocolate chips (2 cups)
Icing
1/4
cup creamy peanut butter
1
bag (6 oz) semisweet chocolate chips (1 cup)
Garnish
2
tablespoons chopped peanuts
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Steps
1
Heat oven to 350°F. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
2
Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
3
In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.
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Garnishing this cake with chopped peanuts not only looks pretty, it helps your guests know that the dessert is made with peanuts - vitally important information for those with allergies.
This cake is sturdy enough to slice, wrap and pack for brown bag picnics and lunches.
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Nutrition Facts
Serving Size:1 Serving
Calories
475
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
9g
45%
Cholesterol
55mg
18%
Sodium
410mg
17%
Total Carbohydrate
57g
19%
Dietary Fiber
3g
12%
Sugars
44g
Protein
10g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
4 Starch; 4 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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