Chocolate and Peanut Butter Layer Cake

120 16 servings, 1 piece (101 g) each
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16 servings, 1 piece (101 g) each

You can’t go wrong when you combine the flavours of chocolate and peanut butter together. This simple layered cake recipe will be your new go-to recipe for all of your special occasions.

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What You Need

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Make It

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  • Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Add peanut butter; mix well. Stir in Cool Whip.
  • Stack cake layers on plate, spreading half the Cool Whip mixture between layers. Spread remaining Cool Whip mixture onto top of cake; sprinkle with pretzels.

How to Store

Keep frosted cake refrigerated.


For chocolate-peanut butter frosting, prepare as directed using JELL-O Chocolate Instant Pudding.


  • 16 servings, 1 piece (101 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (101 g) each
Calories 280
% Daily Value
Total fat 15g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 430mg
Carbohydrate 35g
Dietary fibre 1g
Sugars 19g
Protein 5g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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