Peanut Butter Topped Chocolate Cake Recipe | Yummly
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Peanut Butter Topped Chocolate Cake

JIF
10Ingredients
30Minutes
90Calories
Read Directions
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Ingredients

US|METRIC
24 SERVINGS
  • Crisco Original No-Stick Cooking Spray
  • 1 package Pillsbury Moist Supreme Sugar Free Devil's Food Premium Cake Mix
  • 1 1/4 cups water
  • 1/2 cup Crisco Pure Vegetable Oil
  • 3 large eggs
  • 1 cup skim milk (cold)
  • 1 ounce instant vanilla pudding mix (sugar free, fat free)
  • 2/3 cup Simply Jif Creamy Peanut Butter
  • 8 ounces whipped topping (frozen sugar-free, thawed)
  • 1/4 cup cocktail peanuts (or finely chopped dry roasted)
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    Directions

    1. HEAT over to 325ºF. Coat a 15 x 10-inch jelly roll pan with no-stick cooking spray.
    2. PREPARE cake mix batter according to package directions using water, oil and eggs. Spread in prepared pan. Bake 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
    3. BEAT milk and pudding mix in large bowl with electric mixer on medium speed until thickened, about 15 seconds. Add peanut butter; beat until smooth. Beat in whipped topping until smooth. Spread over cooled cake. Garnish with chopped peanuts.
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    NutritionView More

    90Calories
    Sodium2% DV45mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs1% DV4g
    Fiber0% DV0g
    Calories90Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat0g
    Cholesterol25mg8%
    Sodium45mg2%
    Potassium45mg1%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber0g0%
    Sugars4g8%
    Vitamin A2%
    Vitamin C0%
    Calcium4%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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