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Crumble-Topped Chocolate Peanut Butter Cake


"Looking for a new dessert for your family? This Crumble-Topped Chocolate Peanut Butter Cake has the perfect combination of flavors and is topped with tasty candy crunchiness. Great for all occasions."
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1 h 25 m servings 328 cals
Original recipe yields 15 servings

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  1. Preheat oven to 325 degrees F. Grease 13 x 9-inch baking pan.
  2. Microwave 1 cup peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
  3. Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted morsels. Gradually beat in flour mixture alternately with water until smooth. Spread into prepared pan.
  4. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand 5 minutes or until morsels are shiny; spread evenly. Sprinkle with BUTTERFINGER(R) pieces. Cool completely in pan on wire rack.

Nutrition Facts

Per Serving: 328 calories; 14.6 g fat; 46.4 g carbohydrates; 4.4 g protein; 62 mg cholesterol; 267 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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iIt looks so good.

I made this cake for a birthday this week, and it was ok as is, but I think a couple of changes would make it better. Next time I will use all peanut butter chips in the cake and spread on too, ...