"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Cluster Peanut Butter Cake Recipe

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This recipe for Chocolate Cluster Peanut Butter Cake, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Tucker
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. - 2 layer size chocolate cake mix
1 c. cold milk
1 pkg - 4 serving size JELL-O vanilla flavor instant pudding and pie filling
1/2 c. peanut butter
1/2 c. Planters dry roasted peanuts
2 squares Baker's semi-sweet baking chocolate, melted
1 1/2 c. thawed cool whip whipped topping

Directions:
Directions:
Preheat over to 350. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9 inch round cake pans.

Bake for 25 minutes or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes; remove to wire racks. Cool completely.

Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.

Mix peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto wax paper-covered baking sheet. Refrigerate 10 minutes or until firm.

Place 1 of the cake layers on the cake platter; spread with 1 c. of the pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Cut into 16 slices to serve. Store leftover in refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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