Chocolate Cluster-Peanut Butter Cake

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prep time

20 min

total time

1 hr 20 min

makes

16 servings, one slice (96 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1 cup cold milk

1/2 cup Kraft Smooth Peanut Butter

1/2 cup dry roasted peanuts

2 squares Baker's Semi-Sweet Chocolate, melted

1-1/2 cups thawed Cool Whip Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min. Invert cakes onto wire racks; cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.

COMBINE nuts and melted chocolate. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.

STACK cake layers on plate, filling with 1 cup of the pudding mixture. Whisk Cool Whip into remaining pudding mixture; use to frost cake. Decorate with nut clusters.

kraft kitchens tips

Size-Wise

Enjoy your favourite foods on occasion, but keep portion size in mind.

Easy Microwave Melting

Microwave 1 unwrapped square of Baker's Chocolate in microwaveable bowl on MEDIUM 1 min., stirring after 30 sec. (The square will retain its shape.) Stir until chocolate is completely melted. Add 10 sec. for each additional square of chocolate.