Peanut Crunch Cake

Peanut Crunch Cake

48 Reviews 5 Pics
Rose
Recipe by  Rose

“This crunchy, peanut-y cake is quick, easy and stores well.”

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Ingredients

Adjust Servings

Original recipe yields 1 13x9 inch cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. In a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of mixture. To the remainder add water, eggs, and oil, and beat on high for 2 minutes. Stir in 1/4 cup each of the chocolate chips and the peanut butter chips. Pour into prepared pan.
  3. Combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool completely.

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Reviews (48)

Rate This Recipe
Kelly Young
13

Kelly Young

Great cake! The crunchy layer on top was so yummy. I read one of the reviews that said there was not enough chocolate so I made a chocolate glaze and drizzled it over the top. YUM! Peanut butter and chocolate is the best combo and to have it in a cake, wow! Grab a glass of milk before you sit down to eat it however, cause it rich!

hockeymom089
7

hockeymom089

Incredible!! So moist, and delicious. Didn't change a thing, won't change a thing. Hubby had a buddy over, and he had not one, not two, but 3 pieces!! I will make sure I have the ingrediants on hand for this one. Super easy to make, in fact, my 8 year old daughter did most of it!!

courtney
6

courtney

I brought this to a BBQ and got great comments! Super easy too! I used 1/2 cup of each kind of chips in the batter and 1/2 cup of each kind of chips on top. I also used crunchy peanut butter and it turned out really well!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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