Chocolate Peanut Butter Gooey Cake

Chocolate Peanut Butter Gooey Cake

This Chocolate Peanut Butter Gooey Cake combines two of the best flavors ever: chocolate and peanut butter. It's easy to make and an absolute crowd-pleaser.

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Prep Time 10

Cook Time 35

Total Time 45

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cake

1 box chocolate cake mix A convenient base that saves time.
1 cup creamy peanut butter The star ingredient that adds richness and flavor.
1 cup water Helps to mix everything smoothly.
3 large eggs Adds moisture and structure to the cake.

For the Gooey Topping

1 cup powdered sugar For that perfect gooey topping.
1 cup heavy cream Makes the topping ultra-creamy and delicious.
1 teaspoon vanilla extract A touch of warmth and flavor.
1 cup semi-sweet chocolate chips Because more chocolate is always a good idea!
0.5 cup chopped peanuts Optional; adds a delightful crunch to the top.

Equipment

9×13 inch baking pan
Large Mixing Bowl
Whisk

Method

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Step 2: In a large mixing bowl, combine the chocolate cake mix, creamy peanut butter, water, and eggs. Mix until well combined and smooth.
Step 3: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: While the cake is baking, prepare the gooey topping by mixing together the powdered sugar, heavy cream, and vanilla extract until smooth.
Step 5: Once the cake is done, remove it from the oven and poke holes all over the top with a fork. Pour the topping evenly over the warm cake.
Step 6: Sprinkle the chocolate chips on top of the cake, letting them melt slightly. Add chopped peanuts if desired.
Step 7: Allow the cake to cool completely before serving.

Notes

Store in an airtight container in the refrigerator for about 4-5 days. You can also freeze the cake for up to 3 months.