Chocolate Peanut Butter Nirvana

Chocolate Peanut Butter Nirvana

17 Reviews 5 Pics
Recipe by  Jif®

“Sinfully delicious, this chocolate bundt cake is drizzled with a rich peanut butter frosting.”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat oven to 350 degrees F. Spray a 12-cup Bundt pan with a no-stick flour spray.
  2. Combine cake mix, water, oil, eggs and pudding mix, in a large mixing bowl, with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
  3. Beat frosting, peanut butter, almond extract and milk in a medium bowl with electric mixer until well combined. Spoon icing over cooled cake. Garnish with chocolate shavings.

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Reviews (17)

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I made the cake exactly as the recipe was written, with the exception of using milk chocolate instead of semi-sweet chips. The baking time was exactly 55 minutes. I did not do the thin "glaze" frosting, but rather a thicker one and using a whole can of frosting, 3/4 c. creamy peanut butter, 1/4 tsp. vanilla extract and only 2 Tbs. milk. This made more than enough frosting to do the cake (how we like it), and I garnished it with chopped Reese's peanut butter cups. Delicious but extremely rich, the cake yields more than 10 servings, especially after a heavy roast beef dinner. I made this cake specifically for my niece, who now, after having a nut allergy for most of her life, can now, amazingly, eat most nuts, including peanuts, and she mentioned to me that she had been craving something peanut butter and chocolate. She appreciated my effort, and devoured the cake with a tall glass of ice cold milk. She even asked me for the recipe and I gladly obliged, hoping that she will make it herself at some point. Thanks for a winning recipe.



LOVED the cake part of this recipe! However, I followed the frosting recipe exactly (minus the almond extract) and it came out sooo thin. Maybe it's supposed to be more of a drizzle? Anyway, I thickened it up with extra frosting and peanut butter and it was fine. Nice and easy dessert recipe.



VERY easy to make. I followed the recipe to the letter and it turned out perfectly. Only addition was to drizzle Reese's chocolate peanut butter topping over the top of it for a little extra artsy 'oomph'. Served it at a holiday party and got a lot of ooohs and aaahs.

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Amount Per Serving (10 total)

  • Calories
  • 701 cal
  • 35%
  • Fat
  • 38.4 g
  • 59%
  • Carbs
  • 89.9 g
  • 29%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 662 mg
  • 26%

Based on a 2,000 calorie diet



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Peanut Butter and Cream Brownies


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Jif(R) Peanut Butter Fudge