This chocolate-peanut butter cake has been a staple in my husband's family for as long as he can remember. My mother-in-law, Lori, discovered the recipe back in the '80s and has been making it every year since for her sons' birthdays. Now the baking baton has been passed to me, and it's a treat I look forward to each February. The combination of smooth peanut butter and rich chocolate make this five-ingredient dessert incredibly decadent and irresistible to any peanut butter cup fan.
Technique tips: Be exact with the peanut butter. Any little bit more than 1 cup will make the cake dry. To frost the cake, use your favorite store-bought or homemade chocolate frosting (dark or milk both work well, it just depends on your preference) or Cool Whip.
Swap option: Instead of chocolate chips, go for peanut butter, butterscotch or white chocolate chips or a mix. You can use yellow or white cake mix instead of chocolate if you prefer more of the peanut butter flavor.
Special equipment: Electric or stand mixer (though 4 minutes of heavy whisking works well if you don't have either)
Mix together cake mix, peanut butter, milk and eggs in an electric mixing bowl and, with the whisk attachment, mix on low for 1 minute.2.
Scrape the sides of the bowl with a spatula. Mix again on medium-high for 3 minutes, until the batter looks luscious and smooth. Gently stir in the chocolate chips.3.
Pour batter into two (9-inch) greased cake pans or 24 cupcake tins. Bake at 350 F for 40 to 45 minutes.4.
Remove from oven and allow to cool. Frost with chocolate frosting or Cool Whip.