Peg’s Chocolate Peanut Butter Cake

Another delicious recipe from my friend, Peggy B


1 pkg Devil’s food cake mix

1 pkg (8oz.) Cream Cheese, softened

¾ cup powdered sugar

¾ cup creamy peanut butter

1 pkg (12 oz) Cool Whip Topping, thawed

6 Squares (1 oz each) Semi-Sweet Baking Chocolate


Prepare cake batter and bake in a 13 x 9 pan as directed on package and cool completely.

Beat cream cheese and sugar in a large bowl with mixer until well blended.

Add peanut butter; mix well until smooth.

Blend in 1 cup of Cool Whip; spread onto cake.

Melt chocolate as directed on package.

Mix with remaining Cool Whip; spread over cake.

Refrigerate for 1 hour.

Store in the refrigerator.

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