Recipe: Chocolate Peanut Butter Ooey Gooey Cake

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Chocolate peanut butter cake may taste rich, but it doesn’t require a lot of money to make.

Even though the cake consists of several layers, this recipe is pretty easy to follow. It only takes about an hour and 10 minutes, including 50 minutes of baking time. The result serves eight to 10 people, all for less than half of the price of a comparable cake from a bakery.

Wait until you taste this chocolate peanut butter ooey gooey cake!

Chocolate Peanut Butter Ooey Gooey Cake

Ingredients

  • 1 box chocolate cake mix, any brand
  • 1 cup melted butter, unsalted
  • 4 eggs
  • Non-stick cooking spray, any variety
  • 8 large Reese’s Peanut Butter Cups
  • 3 small Butterfinger candy bars
  • 1 (8-ounce) package of cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 4 cups confectioner’s sugar
  • ½ cup chocolate chips
  • 1 tablespoon vegetable or canola oil

Directions

  • Preheat the oven to 350 degrees, or 325 degrees if you’re using a glass pan.
  • Combine the cake mix, one egg, and half a cup of butter together in a bowl. Beat until it is well combined.
  • Spray a 9 x 12 pan with cooking spray and then pour the batter over the bottom. Pat it down evenly.
  • Then, for the second layer consisting of the candy, cut the large peanut butter cups into four pieces. Then chop up Butterfingers more roughly. Sprinkle each type of chocolate candy evenly over the cake layer that’s already in the pan.
  • Begin the third layer by mixing in a separate bowl the cream cheese, vanilla, and peanut butter. Keep mixing until no clumps can be seen. Then add the remaining three eggs one at a time and blend them in. Finally, add the remaining half cup of butter.
  • When this is all mixed together, add the confectioner’s sugar and continue mixing until it’s well blended.
  • Then pour the mixture onto the top of the candy bar layer in the pan.
  • Bake for about 50 minutes. The mixture will be puffed up in the center when it’s done — and should jiggle just a bit when moved. Double check to see whether it’s done by inserting a clean toothpick or a cake tester in the middle of the cake — if it’s done baking, crumbs should stick to the toothpick or cake tester.
  • Remove the cake from the oven and let it cool for about 10 minutes.
  • Melt the chocolate chips for one minute in the microwave. Add the oil. Stir until completely combined. Spread over the top of the cream cheese layer.

Has reading this recipe inspired you to bake it? When you do, please tell us how it went — give us a recap in the comments section below.

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