SKIPPY® Brand Peanut Butter

SKIPPY® Chocolate Chip Peanut Butter Cake

You need a dessert to impress. Someone's coming to dinner tonight, and you want to wow them at how hard you're rocking this whole adulting thing. You need to make SKIPPY® Chocolate Chip Peanut Butter Cake. It looks amazing, tastes delicious, and the hardest thing about making it is finding a bundt pan. You got this.

You need a dessert to impress. Someone's coming to dinner tonight, and you want to wow them at how hard you're rocking this whole adulting thing. You need to make SKIPPY® Chocolate Chip Peanut Butter Cake. It looks amazing, tastes delicious, and the hardest thing about making it is finding a bundt pan. You got this.

12
465
20 Minutes
30 Minutes
55 Minutes

Ingredients

  • 1 (18-ounce) box yellow cake mix
  • 3/4 cup SKIPPY® Creamy Peanut Butter, divided
  • 1 (12-ounce) package minature semisweet chocolate chips, divided

Directions

  1. Heat oven to 350°F.
  2. Grease and lightly flour 12-cup fluted tube pan.
  3. Make cake according to package directions.
  4. Stir in 1/2 cup peanut butter and 1 cup chocolate chips. Pour into pan.
  5. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean.
  6. Let stand in pan 10 minutes; remove from pan to wire rack.
  7. In small microwave-safe bowl, combine remaining chocolate chips and 1/4 cup peanut butter.
  8. Melt on HIGH (100%) 45 seconds or until chocolate is melted.
  9. Stir until combined.
  10. Drizzle over warm cake.
  11. Refrigerate 15 minutes or until icing is set.