Comida Kraft
Recipe Box

Chocolate Cluster-Peanut Butter Cake

Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

16 servings

Mix two favorite cake ingredients with Chocolate Cluster-Peanut Butter Cake. Peanut butter cake and chocolate cake lovers will applaud this creamy combo!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
  • Mix nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
  • Stack cake layers on plate, filling layers with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture; spread over top and side of cake. Decorate with chocolate-nut clusters.

Size Wise

A serving of this special occasion cake goes a long way on chocolate flavor.

How to Melt Chocolate

Microwave chocolate in microwaveable bowl on HIGH 1 min. 10 sec., stirring after 30 sec. (The chocolate will retain its shape.) Stir until chocolate is completely melted.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 330
Total fat 21g
Saturated fat 5g
Cholesterol 35mg
Sodium 400mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 20g
Protein 7g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from After reading the reviews I made a few notes on my recipe: only 1 cup of milk in pudding, GENTLY... After reading the reviews I made a few notes on my recipe: only 1 cup of milk in pudding, GENTLY fold in cool whip, only add 1 1/2 cups of cool whip, not the whole tub. The cake turned out awesome - no issues with runny frosting etc. I made this cake for a friend's birthday and she said it was the best! You would think the peanut butter would make the frosting really rich, but the cool whip helps keep it light! Be sure to buy INSTANT pudding mix, not cook and serve. I'm always amazed that people don't know the difference.
Date published: 2009-01-24
Rated 5 out of 5 by from I made this cake for my grandson's birthday last year and it was a huge hit.Our whole family loves... I made this cake for my grandson's birthday last year and it was a huge hit.Our whole family loves chocolate and peanut butter together and so it was a perfect choice. My grandson chose it himself from a picture on the Kraft site and has asked for the same cake for his birthday this year. I love to bake and found this recipe simple and the cake turned out as pretty as the picture. In reading over the comments, I think it is important to read directions carefully and also make sure you have the correct ingredients. I had no problem with the frosting at all-it was smooth and creamy, there was plenty to frost and fill the cake, and it was not runny. Also, be sure and choose a good quality cake mix. A recipe can only be as good as the ingredients. I give it a #1 rating.Yum!
Date published: 2009-08-06
Rated 4 out of 5 by from I made this for work and didn't have any left over to bring home. I made this for work and didn't have any left over to bring home. I did add mini semi-sweet chips to the batter for a little something extra (about 1/3 cup to each pan). Also, I forgot to thaw the Cool Whip, so my frosting did not set up well as I think it was stirred too much. I ended up using the peanut clusters to decorate the bottom edge of the cake (they kept sliding off the top and down the sides), but the cake still looked nice in the end. I would make this again.
Date published: 2007-12-12
Rated 5 out of 5 by from Fabulous cake! Fabulous cake! I used applesauce in replacement of the oil for the cake mix. Turned out great! I doubled the amount of peanut clusters, and we only had 20 or so - served one with each slice of cake. I would recommend cutting the cake without the clusters on it. Much easier. I also used dental floss to mark in the frosting where I should make the cuts, so each slice was even. Will definitely make again!
Date published: 2008-03-08
Rated 4 out of 5 by from i made this for a birthday party for a peanut butter cup lover. i made this for a birthday party for a peanut butter cup lover. i sub. the chocolate peanuts with crushed peanut btter cups...but word of caution..GENTLY fold, don't beat the whipped topping. i didn't pay attention to that step and ended up with a thick frosting mess..oops! it still tasted great, but didn't look as pretty as the pic. i got rave reviews at the party. :)
Date published: 2008-11-19
Rated 5 out of 5 by from I was really surprised how much people liked this recipe, because it was so simple. I was really surprised how much people liked this recipe, because it was so simple. I used whipped cream instead of cool whip, and I don't think it made a difference; it was still good and the consistency worked well to ice the cake. I think the main thing to consider when making this cake is the cake mix you use. The moister, the better. Very good!
Date published: 2007-03-18
Rated 5 out of 5 by from I made this cake for an office birthday party and everyone loved it. I made this cake for an office birthday party and everyone loved it. The frosting was soooo delicious--not too peanut buttery. I used reduced fat peanut butter and low fat Cool Whip and it turned out really well. Everyone thought I spent a lot of time on it, but it was super quick and easy to make. I'll certainly make this cake again!
Date published: 2007-04-19
Rated 5 out of 5 by from I have always loved the combination of peanut butter and chocolate, and this recipe mixed the two... I have always loved the combination of peanut butter and chocolate, and this recipe mixed the two beautifully. The icing was so easy to make. It is very light, easy to spread, and the flavor is delicious. The little peanut clusters were also very easy and make the perfect garnish. I will absolutely make this recipe again and again.
Date published: 2007-01-25
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