This easy Double Chocolate-Peanut Butter Snacking Cake can be ready for the oven in just 15 minutes.
What You Need
Original recipe yields 16 servings
2 oz. BAKER'S Unsweetened Chocolate, broken into pieces
1/3 cup oil
1-1/3 cups flour
1 cup granulated sugar
3/4 cup water
1/2 tsp. baking soda
1/2 tsp. salt
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
3/4 cup creamy peanut butter
3 Tbsp. powdered sugar
Add To Shopping List
Let's Make It
Heat oven to 375ºF.
Microwave unsweetened chocolate and oil in large microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is almost melted; stir with whisk until chocolate is completely melted.
Add next 6 ingredients; mix well. Stir in semi-sweet chocolate. Spread onto bottom of 9-inch square pan spayed with cooking spray.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake; cool completely.
Mix peanut butter and powdered sugar until blended; spread onto cake.
Enjoy your favorite foods on occasion, but remember to keep tabs on portions.
How to Store
Frosted cake can be stored at room temperature up to 3 days.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.