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
20 Minutes
30 Minutes
55 Minutes
Ingredients
- 540g sponge cake mix
- 135g SKIPPY® Smooth Peanut Butter
- 340g plain chocolate chips
Directions
- Preheat the oven to 175 °C. Grease and lightly flour a 25-cm fluted tube tin. Make the cake according to the directions on the pack. Stir in 90g peanut butter and 175g chocolate chips. Pour into the tin. Bake for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Let it stand in the tin for 10 minutes; then remove the cake from the tin to a wire rack.
- In a small microwaveable bowl, combine the remaining chocolate chips and 45g peanut butter. Melt on FULL (100%) for 45 seconds or until the chocolate is melted. Stir until combined. Drizzle over the warm cake. Refrigerate for 15 minutes or until the icing is set.