Chocolate Peanut Butter Earthquake Cake Recipe 445 Food

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Chocolate Peanut Butter Earthquake Cake image

Chocolate Peanut Butter Earthquake Cake tastes best when it's served warm, a-la-mode style!

Provided by Shawn

Categories Dessert

Time 1h5m

Number Of Ingredients 8

Ingredients

1 Chocolate Fudge cake mix (plus ingredients needed to prepare (eggs, oil, water))
1/2 cup butter
8 oz cream cheese (softened)
1/2 cup peanut butter
1/2 tsp vanilla extract
3 1/2 to 4 cups powdered sugar
1/2 cup chocolate chips
1 cup chocolate peanut butter cups (halved)

Steps:

Preheat oven to 350 degrees F.
Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside.
Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups.
Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!

Nutrition Facts : Calories 387 kcal, Sugar 39 g, Sodium 339 mg, Fat 20 g, SaturatedFat 9 g, Carbohydrate 49 g, Fiber 2 g, Protein 5 g, Cholesterol 26 mg, ServingSize 1 serving

GERMAN CHOCOLATE CAKE FROSTING II

German Chocolate Cake Frosting II image

German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.

Provided by Carol B

Categories Desserts Frostings and Icings Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
½ cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

Steps:

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 23.5 g, Cholesterol 57.3 mg, Fat 18.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 129.5 mg, Sugar 21.5 g

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