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)
- 1 package chocolate cake mix
- 1 cup smooth peanut butter
- 1¾ cups whole milk
- 3 eggs
- 1 cup chocolate chips
1. 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.