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Chocolate-Peanut Butter Cake

Prep Time:

20 min

Total Time:

1 hr 50 min

Makes:

What You Need

1 pkg. (2-layer size) devil's food cake mix

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup icing sugar

1/2 cup KRAFT Smooth Peanut Butter

3 cups thawed COOL WHIP Whipped Topping, divided

6 squares BAKER'S Semi-Sweet Chocolate

Make It

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package; cool completely.

BEAT cream cheese and icing 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 MEDIUM 2 min. or until completely melted, stirring with wire whisk after each minute. Add remaining 2 cups whipped topping; stir until well blended. Spread evenly over frosted cake. Refrigerate until set. Store in refrigerator.

Kraft Kitchens Tips

Substitute

Prepare as directed, using Philadelphia Light Brick Cream Cheese Spread.

Size-Wise

Looking for a dessert to serve at a party? Peanut butter and chocolate make a great combination in this cake that serves 24 people.

K:53629v1ec:107602

(13)

Rated

by cindymagoo on 11/15/2009
" It was very tasty, but not for non-peanut butter lovers. One suggestion: do NOT overmix the final icing. The melted chocolate started to firm up on me and I could not spread it. It was perfect about a minute before I stopped folding."

See All Ratings and Comments

Serving Size = 1 piece (73 g)

Nutritional Information

Calories

270

Total fat

17 g

Saturated fat

7 g

Cholesterol

35 mg

Sodium

260 mg

Carbohydrate

27 g

Dietary fibre

1 g

Sugars

17 g

Protein

4 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

10 %DV