Chocolate Peanut Butter Nirvana

A few months ago, we printed this recipe from All Recipes and we are so glad we did. This cake is moist and rich and the frosting is deliciously creamy. It has definitely made it's way onto our list of favorite desserts. Plus it is simple to make. If you are a chocolate and peanut butter lover (and really isn't almost everyone) you should definitely give this cake a try.

No-Stick Spray
1 Box Pillsbury Devils Food Cake
1 1/4 Cups Water
1/2 Cups Vegetable Oil
4 Large Eggs
1 (3.9 ounce)Package Instant Chocolate Pudding Mix
1 (12 ounce)Package Milk Chocolate Chips

1/2 Cup Pillsbury Whipped Supreme Vanilla Frosting
1/2 Cup Jif Creamy Peanut Butter
1/4 Teaspoon Almond Extract
1/2 Cup Milk
Chocolate Curls or Shavings for Garnish, if desired

1. Heat oven to 350 degrees. 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 electrict mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in choclate 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.

Happy baking,
Sunny and Star

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