When served warm and a la mode, chocolate peanut butter earthquake cake tastes the best!
1/2 c. butter
1 Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
1/2 c. peanut butter
8 ounces of cream cheese, softened
1/2 teaspoon vanilla extract
1 c. chocolate peanut butter cups, halved
3 1/2 to 4 c. powdered sugar
1/2 c. chocolate chips
Set oven to 350 degrees Fahrenheit.
Following the directions on the package, prepare the chocolate cake mix and pour it into a lightly greased 9×13 cake pan. DO NOT BAKE.
On a stovetop, melt butter until it bubbles. Pour into a mixing bowl, then combine the butter and cream cheese. Beat until smooth. Mix in the peanut butter and vanilla extract until smooth. Powdered sugar should be added to the bowl one cup at a time and beat until thoroughly combined and the mixture is light and fluffy.
Onto the chocolate cake batter, scoop spoonfuls of the peanut butter mixture, then sprinkle with the chocolate chips and peanut butter cups.
Bake for 45 to 55 minutes, or until the middle is barely wobbly. Before slicing and serving warm, cool for 15 to 20 minutes. If you’d like, top it with ice cream! Enjoy!
How To Make it Gluten free
Use gluten-free cake mixes.
Pure vanilla and the ones labeled and tested as gluten-free is your best option if you are extremely sensitive to gluten.
Buy chocolate chips labeled as gluten-free such as Hershey’s Chocolate Chips and Chunks.
Keywords: Earthquake Cake