HPK taruh disini
This cake is really somethings special, it’s so easy, and ready in about 30 minutes. Start by making a yellow cake and after it’s done, poke holes in it. The holes absorb a mixture of peanut butter, sweetened condensed milk, and caramel sundae topping that’s poured over the cake before finishing it with whipped topping, peanut butter chips, and mini peanut butter cups. Between the peanut butter, peanut butter chips, and peanut butter cups, peanut butter lovers are going to love the bold peanut butter flavor. I love that the cake itself is super moist, soft and tender, the whipped topping melts in your mouth, and there’s texture from the peanut butter chips and cups. Better than anything, indeed.
INGREDIENTS:
- one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
- 1/2 cup creamy peanut butter, softened
- one 14-ounce can sweetened condensed milk
- 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
- one 8-ounce container whipped topping, thawed (I used fat-free)
- 1/2 cup peanut butter chips
- about 3/4 cup mini peanut butter cups, halved
DIRECTIONS:
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
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For full recipes visit https://www.averiecooks.com
