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Peanut Butter Chocolate Cake

Most of the time I make things from scratch.  But sometimes I need to make something in a hurry and use prepackaged mixes as a starting point.  Chocolate and peanut butter are a heavenly combination.  Add peanut butter cups and it's even better.  This is a really simple cake.  I made it for my kids for Valentine's Day.  If there is anything that they both like, it is chocolate and peanut butter.

1 pkg. Devil's food cake mix
1 (16-oz.) container sour cream
3 eggs
1 cup peanut butter (melted)
3 eggs
9-25 peanut butter cups, depends on size


1/2 cup peanut butter (melted)
1/2 cup semi-sweet chocolate chips (melted)

Preheat oven to 350 degrees.  Lightly spray a fluted bunt pan (I used a 2-pc. angel food pan because I need to buy a new bunt pan and I just haven't gotten around to it yet). 

Whisk eggs and sour cream.

Add cake mix to the sour cream mixture.  Beat on low until thoroughly mixed.

Spread half the batter into cake pan.  Top with melted peanut butter and spread evenly.

Arrange peanut butter cups on top;  push down slightly into the batter.

Top with remaining batter and spread evenly.  Bake 40-45 minutes.  Cool cake completely.  Once cake has cooled, melt peanut butter in the microwave on high for 30-60 seconds.  In separate bowl, melt semi-sweet chocolate chips in microwave for 30-60 seconds.

Slide butter knife around pan to loosen cake.  Invert on cake plate.  Pour peanut butter over cake, letting it drizzle down the sides.  Drizzle the chocolate chips over the peanut butter.  
I added a few sprinkles over the top.

Happy Valentine's Day!


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2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels