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Desserts

Double Chocolate-Peanut Butter Layer Cake

photo by:kraft
This chocolate cake is filled and coated with a chocolate pudding-peanut butter frosting. Oh, and chocolatey peanuts top it off.
time
prep:
20 min
total:
1 hr 20 min
servings
total:
16 servings

What You Need

1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
cup  cold milk
1/2
cup  PLANTERS Crunchy Peanut Butter
1/2
cup  PLANTERS Dry Roasted Peanuts
2
oz.  BAKER'S White Chocolate, melted
1-1/2
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool 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.

COMBINE nuts and melted chocolate; drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.

STACK cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with nut clusters.

Kraft Kitchens Tips

Size-Wise
A serving of this decadent 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.
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