This is a variation of a Paula Deen recipe I wanted to know the nutrition info for.
Quantity
1
Quantity Unit
13x9 Pan
Prep Time (minutes)
40
Cook Time (minutes)
45
Ready In (minutes)
85
Ingredients
Amount
Measure
Ingredient
1
stick
butter, softened
1/2
cup
Natural Peanut Butter
8
ounces
cream cheese, softened
2
cups unsifted
icing sugar
1
package
White Cake Mix, Duncan Hines
1
cup
milk, whole
1
cup
1 cup Vegetable Oil
4
large
eggs, beaten
10
packages (2 peanut butter cups, 1.6 oz)
peanut butter cup candies
1
package (12 oz)
chocolate chips, bittersweet, Ghirardelli
8
fliud ounces
heavy cream
Steps
Sequence
Step
1
For the cream cheese mixture: Beat the cream cheese, butter, peanut butter and confectioners'' sugar together with an electric mixer. Set aside until ready to use.
For the cake: Preheat the oven to 350 degrees F. Spray a 13- by 9- by 2-inch cake pan with nonstick spray.
2
Mix the cake mix, milk, vegetable oil and eggs together. Beat for about 2 minutes using an electric mixer. Fold in the chopped candy. Line the bottom of the prepared pan with the chopped peanuts and pour the batter into the pan.
Evenly space dollops of the cream cheese mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in the oven for 35 to 45 minutes.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/chocolate-and-peanut-butter-volcano-cake-recipe/index.html?oc=linkback
3
Put chocolate chips in a bowl, bring cream just to a boil, pour over chocolate and stir until melted and smooth. Pour over cake. Serve
