What goes together better than peanut butter and chocolate? If you answered nothing, you are correct. This cake is no exception. It’s dense and rich but not overly sweet. It is necessary to pair this with a big glass of milk because the peanut butter layer is quite sticky!
The recipe I used for this is from here and it’s supposed to be like a brand of snack cakes available in the Eastern US. I can’t vouch for accuracy having never enjoyed a TastyCake but I can confirm the tastyness!
The next time I try this, I might cheat and make the base with a yellow cake mix and blend the peanut butter with some marshmallow fluff to make it a bit sweeter and less dense.
Chocolate & Peanut Butter Snack Cake
4 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups flour
1 cup milk
2 teaspoons melted butter
1 bag milk chocolate chips
2 cups creamy peanut butter
Preheat your oven to 350 degrees. Butter and flour a 9×13 pan.
In the microwave warm the milk and the butter until melted and set aside to cool.
In a large bowl, mix the eggs, vanilla, salt, sugar, baking powder and flour. Add the milk and stir until smooth. Pour the batter into the floured pan and bake for approximately 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Immediately spread the peanut butter over top of the cake. As it melts it’ll become easier to move around. Once spread, put the cake into the fridge until the peanut butter sets.
Once the PB layer is set, in a microwaveable bowl, melt the chocolate chips. Pour over top of the peanut butter layer and spread carefully. Place the cake back into the fridge until the chocolate layer sets.
When you’re ready to eat the cake, let it come to room temperature before cutting, otherwise the chocolate will crack.
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