Double Chocolate Cake

If you're a fan of chocolate and peanut butter, this is the dessert you've been dreaming of. Our Double Chocolate Cake with Peanut Butter Cream Cheese Frosting is rich, moist, and bursting with bold flavor. It's the perfect treat for birthdays, holidays, or any day that just needs a little sweetness.

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Course: Dessert

Cuisine: American

Keyword: Cake, easy desserts, moist cake,

Prep Time: 20

Cook Time: 25

Cool Cake: 1

Total Time: 1 45

Servings: servings

Calories: 338kcal

Equipment

1 Mixer
1 Measuring cups
1 Measuring spoons
1 Rubber spatula
1 9x13 inch cake pan
1 Knife

Ingredients

1 Box Chocolate cake mix
1 Small box Instant Chocolate Pudding dry
4 Large Eggs
1 tsp Vanilla extract
¾ Cup Vegetable Oil
¾ Cup Water
1 cup Peanut Butter Cups, Mini's

Instructions

Preheat the oven to 350 degrees.
In a mixing bowl add cake mix, dry pudding, water, and oil.
Add eggs one at a time mixing very well. The batter should be smooth and shiny before adding the next egg. Repeat until all eggs have been added.
Add the vanilla and beat for 3-4 more minutes.
Grease two 8 inch round baking pans. Pour batter into each baking pan. Putting an even amount in both pans.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool completely before icing the cake.
Spread icing on the cooled cake. Top with the mini peanut butter cups. Keep refrigerated.

Notes

This can be baked in a 9x13 inch baking pan. Preheat the oven to 350 degrees and bake it for 30-35 minutes or until a toothpick comes out clean.

Cool before frosting.

Nutrition