Peanut Butter Chocolate Gooey Butter Cake Food

PEANUT BUTTER CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees and lightly grease a 13x9-inch baking dish.
• For the cake: Combine all the ingredients and mix well with a mixer; press the mixture into the bottom of the prepared baking dish.
• For the filling: In a large bowl, beat the cream cheese and peanut butter until smooth; add the eggs, vanilla, and butter. Beat together. Add the powdered sugar and mix well.
• Pour peanut butter mixture over the cake mixture and bake for 40 to 50 minutes, Do not overbake, the center will be a little gooey but will set up as it cools.
• Serve with whipped cream or ice cream.

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 °F. Spray a 13×9 inch baking pan with nonstick spray.
• Add the cake mix, 1 egg and 1 stick melted butter to a large bowl and beat with an electric hand held mixer until combined. Scrape the mixture into the prepared baking pan and pat down evenly.
• Place the cream cheese in a large bowl and beat well until smooth. Beat in the 3 eggs, one at a time. Add the peanut butter, vanilla and stick of butter. Add the powdered sugar in last and beat until well mixed.
• Evenly spread the mixture over the cake batter using a rubber spatula. Bake for 40-50 minutes. The center of the cake should still be slightly gooey when finished baking.

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
• Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
• Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
• To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
• Serve with fresh whipped cream.

CHOCOLATE PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
• For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
• Add powdered sugar and vanilla.
• Mix until smooth.
• Slowly add melted butter to filling and mix until smooth.
• Pour the filling over the crust and bake 25 - 30 minutes.
• Check after 25 minutes.
• When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.

PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
• Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
• Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
• Serve with whipped cream or ice cream, ENJOY.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
• In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
• Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.