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Recipe: Chocolate-Peanut Butter Cake (13x9-inch, using cake mix, cream cheese and Cool Whip)

Desserts - Cakes
CHOCOLATE-PEANUT BUTTER CAKE

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup peanut butter
1 pkg. (8 oz.) Cool Whip Whipped Topping, thawed, divided use
6 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate

Prepare cake batter and bake in a 13x9-inch baking pan as directed on package. Cool completely.

Beat cream cheese and powdered sugar in large bowl with electric mixer on medium-low speed until well blended. Add peanut butter; mix well. Blend in 1 cup of the whipped topping. Spread over cake.

Place chocolate in medium microwaveable bowl. Microwave on HIGH 2 minutes or until completely melted, stirring with wire whisk after each minute.

Add remaining 2 cups whipped topping to the melted chocolate; stir until well blended. Spread evenly over frosted cake.

Refrigerate until set. Store in refrigerator.

Makes 1 (13x9-inch) cake, 24 servings
MsgID: 3156926
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Brand Name Recipes - 10-21-14 Daily Reci...
Board: Daily Recipe Swap at Recipelink.com
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