Chocolate-Peanut Butter Cake
The combination of chocolate and peanut butter, and the sweet bonus of double frostings make this a guaranteed winner
What You Need:
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup icing sugar
1/2 cup Kraft Smooth Peanut Butter
3 cups thawed Cool Whip Whipped Topping, divided
6 oz. Baker's Semi-Sweet Chocolate
Make It:
Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.
Beat cream cheese and sugar in large bowl with mixer until blended. Add peanut butter; mix well. Blend in 1 cup Cool Whip; spread onto cake.
Melt chocolate as directed on package. Mix with remaining Cool Whip; spread over peanut butter layer. Refrigerate 1 hour.
The combination of chocolate and peanut butter, and the sweet bonus of double frostings make this a guaranteed winner
What You Need:
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup icing sugar
1/2 cup Kraft Smooth Peanut Butter
3 cups thawed Cool Whip Whipped Topping, divided
6 oz. Baker's Semi-Sweet Chocolate
Make It:
Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.
Beat cream cheese and sugar in large bowl with mixer until blended. Add peanut butter; mix well. Blend in 1 cup Cool Whip; spread onto cake.
Melt chocolate as directed on package. Mix with remaining Cool Whip; spread over peanut butter layer. Refrigerate 1 hour.
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