Chocolate Peanut Butter Earthquake Cake Recipe 445
CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE
This decadent chocolate peanut butter earthquake cake is a chocolate cake loaded with peanut butter cheesecake, peanut butter cups, and milk chocolate chips. No need for frosting here!
Provided by Miranda Couse
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 cake pan with nonstick cooking spray.
- In a large mixing bowl, add in the chocolate cake mix, water, vegetable oil, and eggs. Beat with a hand mixer on medium until incorporated.
- Pour into the prepared pan and set aside.
- In a medium mixing bowl, add in the butter, cream cheese, and peanut butter. Beat on medium with a hand mixer until creamed.
- Add in the brown sugar, powdered sugar and vanilla extract. Beat on medium until combined.
- Scoop spoonfuls of peanut butter cheesecake filling all over the top of the cake batter. Make sure to distribute the filling pretty evenly.
- Sprinkle the chocolate chips and peanut butter cups all over the top of the cake and peanut butter cheesecake filling.
- Place into the oven and bake for 45 minutes or until done. Insert a toothpick and if it comes out clean or with moist crumbs, the cake is done. There may be some chocolate from the chocolate chips but it will look like melted chocolate rather than cake batter.
- Let the cake cool completely.
- Cut and serve! Store in the fridge.
Nutrition Facts : Calories 375 kcal, Carbohydrate 32 g, Protein 6 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 51 mg, Sodium 179 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE RECIPE - (3.8/5)
Provided by jasonhewitt
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees Make cake according to box. Pour in a greased 9 X 13 pan. Mix Cream cheese, butter, peanut butter and vanilla. Beat in powdered sugar until it is a thick, sweet mess of a lump. Drop by the spoonful into the batter and swirl slightly. Sprinkle the top with chocolate chips and peanut butter cups. Bake for 45-50 minutes. Watch and don't let the edges burn. Serve warm...kind of like a chocolate peanut butter lava cake.
CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE
Chocolate Peanut Butter Earthquake Cake tastes best when it's served warm, a-la-mode style!
Provided by Shawn
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside.
- Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
- Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups.
- Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!
Nutrition Facts : Calories 387 kcal, Sugar 39 g, Sodium 339 mg, Fat 20 g, SaturatedFat 9 g, Carbohydrate 49 g, Fiber 2 g, Protein 5 g, Cholesterol 26 mg, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!
EARTHQUAKE CAKE I
This is like eating an upside down german chocolate cake.
Provided by Bobbi
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 24
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed on package.
- Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.
- Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
- To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 40.4 g, Cholesterol 30.6 mg, Fat 16.3 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 8.6 g, Sodium 249.9 mg, Sugar 31.7 g
CHOCOLATE EARTHQUAKE CAKE
Make and share this Chocolate Earthquake Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a cake tin.
- Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
- Prepare cake mix as per package instructions.
- Pour over the chopped pecans and flaked coconut.
- Melt butter.
- Add to it the cream cheese, extract and confectione's sugar.
- Stir well, and then pour over the cake bottom.
- Bake for 40-45 minutes or until done.
- Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
Nutrition Facts : Calories 754.5, Fat 40.8, SaturatedFat 16.2, Cholesterol 105.2, Sodium 622.8, Carbohydrate 96.4, Fiber 3.7, Sugar 77, Protein 6.7
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