Peanut butter lovers will applaud. But then, who wouldn't love a chocolate cake with nut clusters on top and a creamy PB filling inside?
What You Need
1
pkg.
(2-layer size) chocolate cake mix
1
pkg.
(3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup
cold milk
1/2
cup
PLANTERS Creamy Peanut Butter
1/2
cup
PLANTERS Dry Roasted Peanuts
2
oz.
BAKER'S Semi-Sweet Chocolate, melted
1-1/2
cups
thawed COOL WHIP Whipped Topping
Make It
HEAT oven to 350°F.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
MIX nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
STACK cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate-nut clusters.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
MIX nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
STACK cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate-nut clusters.
Kraft Kitchens Tips
Size-Wise
A serving of this decadent cake goes a long way on chocolate flavor.
How to Melt Chocolate
Microwave chocolate in microwaveable bowl on
HIGH 1 min. 10 sec., stirring after 30 sec. (The chocolate will retain
its shape.) Stir until chocolate is completely melted.
