IC Friendly Peanut Crunch Cake

June 26, 2014

Here’s a festive summer cake for July from our favorite IC baker!! Thanks Marcia!

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PEANUT CRUNCH CAKE

1 package Dr. Oetker’s yellow cake mix (or make your own from scratch)
1 cup natural peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup peanut butter chips, divided
1 cup vanilla (white chocolate) chips, divided
1/2 cup chopped peanuts

Beat cake mix, peanut butter & brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture and blend on low until moistened. Beat on high for 2 minutes. Stir in 1/2 of each of the chips. Pour into a greased 9 x 13 pan.

Combine peanuts, reserved crumbs and the remaining chips; sprinkle over batter.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Makes 12-16 servings.

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