Peanut Crunch Cake

Yield: 12 to 16 servings

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 cup peanut butter
• 1/2 cup packed brown sugar
• 1 cup water
• 3 eggs
• 1/4 cup vegetable oil
• 1/2 to 3/4 cup semisweet chocolate chips, divided
• 1/2 to 3/4 cup peanut butter chips, divided
• 1/2 cup chopped peanuts

Instructions

1. Heat oven to 350 degrees F.
2. In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup.
3. Add water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes.
4. Stir in 1/4 cup each chocolate and peanut butter chips.
5. Pour into a greased 13 x 9-inch baking pan.
6. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter.
7. Bake for 40 to 45 minutes or until a wooden pick inserted near the center comes out clean.
8. Cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.