Peanut Butter Gooey Cake Recipes

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GOOEY PEANUT BUTTER-CHOCOLATE CAKE



Gooey Peanut Butter-Chocolate Cake image

Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 9

1-3/4 cups sugar, divided
1 cup 2% milk
3/4 cup creamy peanut butter
3 tablespoons canola oil
2 cups all-purpose flour
3/4 cup baking cocoa, divided
3 teaspoons baking powder
2 cups boiling water
Chopped salted peanuts, optional

Steps:

  • In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

Nutrition Facts : Calories 512 calories, Fat 19g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (48g sugars, Fiber 4g fiber), Protein 11g protein.

MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE



Makeover Gooey Chocolate Peanut Butter Cake image

My dad made sure this dessert was on the menu for Father's Day-or else! This makeover version is great. I can't believe so much fat was cut and it still tastes like the original. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 12

1 package chocolate cake mix (regular size)
1 egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
TOPPING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/2 cup reduced-fat butter, melted
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 255mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PEANUT BUTTER GOOEY CAKE



Chocolate Peanut Butter Gooey Cake image

Jenny found this recipe when she was babysitting. Our whole family is a fan of chocolate and peanut butter. I took it to a potluck at school and it was so well liked that they had me make 2 for the next faculty meeting. It is rich, but the calories are worth it!

Provided by Chef likestocook

Categories     Dessert

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 9

18 3/4 ounces chocolate cake mix
1 large egg
1/2 cup butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
3 large eggs
3 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 inch pan.
  • For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
  • For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
  • Add powdered sugar and vanilla.
  • Mix until smooth.
  • Slowly add melted butter to filling and mix until smooth.
  • Pour the filling over the crust and bake 25 - 30 minutes.
  • Check after 25 minutes.
  • When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.

Nutrition Facts : Calories 509.4, Fat 31, SaturatedFat 13.5, Cholesterol 99, Sodium 489.6, Carbohydrate 54.1, Fiber 1.8, Sugar 40.1, Protein 8.8

PEANUT BUTTER GOOEY CAKE



Peanut Butter Gooey Cake image

A treat for special occasions. Chocolate cake with peanut butter, Kids will love it, I know adults that love it. Recipe comes courtesy Paula Deen.

Provided by Barb G.

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar

Steps:

  • Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
  • To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
  • Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
  • Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
  • Serve with whipped cream or ice cream, ENJOY.

Nutrition Facts : Calories 822.3, Fat 49.4, SaturatedFat 21.6, Cholesterol 158.4, Sodium 771.8, Carbohydrate 88.8, Fiber 2.8, Sugar 66.9, Protein 13.9

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE



Chocolate Peanut Butter Gooey Butter Cake image

Make and share this Chocolate Peanut Butter Gooey Butter Cake recipe from Food.com.

Provided by clar0100

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package chocolate cake mix
1 egg
8 tablespoons low-fat butter, melted
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup smooth peanut butter
1 egg
4 egg whites
1 teaspoon vanilla
8 tablespoons butter, melted
0.5 (16 ounce) box powdered sugar
1/2 cup Splenda granular

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  • To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
  • Serve with fresh whipped cream.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE



Gooey Chocolate-Peanut Butter Cake image

Inspired by southern butter cakes, this delight is blessed with lots of butter and made easily with a foolproof cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 20

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup peanut butter chips (from 10-oz bag)
1/2 cup chopped roasted peanuts
1 package (8 oz) cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
3 3/4 cups powdered sugar
Hot fudge topping, if desired
Chopped peanuts, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
  • In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
  • Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 0 g

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