Chocolate Peanut Butter Ooey Gooey (Printer-Friendly Version)
Rich chocolate cake with creamy peanut butter filling and smooth chocolate topping for a gooey delight.
# What You'll Need:
→ Cake
01 -
1 box (15.25 ounces) chocolate cake mix
02 -
1 cup water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Peanut Butter Filling
05 -
1 cup creamy peanut butter
06 -
1 cup powdered sugar
07 -
1/2 cup cream cheese, softened
08 -
1 teaspoon vanilla extract
09 -
1/4 cup milk, as needed for consistency
→ Topping
10 -
1 cup semi-sweet chocolate chips
11 -
1/2 cup heavy cream
12 -
1/4 cup chopped peanuts (optional)
# Steps to Follow:
01 -
Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan. In a large bowl, combine chocolate cake mix, water, vegetable oil, and eggs. Beat at medium speed for 2 minutes until smooth. Pour batter into the pan and spread evenly. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes.
02 -
In a medium bowl, beat peanut butter, powdered sugar, softened cream cheese, vanilla extract, and milk until creamy and smooth. Adjust milk to achieve a spreadable texture. Once the cake has cooled slightly, evenly spread the filling over the top.
03 -
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add semi-sweet chocolate chips. Let rest for 2 minutes, then stir until melted and smooth. Pour the chocolate mixture over the peanut butter layer and gently spread to cover the surface.
04 -
Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to let layers set. Before serving, optionally sprinkle chopped peanuts on top. Slice into squares and serve chilled or at room temperature.
# Additional Tips:
01 -
To ensure smooth filling, gradually add milk to reach desired spreading consistency. Refrigerate cake thoroughly to allow layers to firm for clean slicing.