Recipes Made with Cake Mixes
Peanut Butter Fudge Mousse
Ingredients
Base
- 1 (18.25 ounce) box devil's food cake mix*
- 1/2 cup melted butter
- 1/4 cup milk
- 1 egg
- 3/4 cup peanuts
Filling
- 3/4 cup peanut butter
- 1 1/2 cups powdered sugar
- 8 ounces softened cream cheese
- 2 1/2 cups milk
- 1 (8 ounce) container Cool Whip
- 1 (5 1/2 ounce) box instant vanilla pudding
Top mixture
- 1/2 cup peanuts
- 1 (1 1/2 ounce) chocolate bar, chilled and then grated
Instructions
- Heat the oven to 350 degrees F. Grease and flour* the bottom ONLY of a 9 x 13 inch baking dish.
- In a large mixing bowl at medium speed, combine all the base ingredients and mix well.
- Spread the mixture evenly over the greased bottom of the baking dish and bake for 20 to 25 minutes. DO NOT OVER-BAKE!
- Remove from oven and let it cool.
- In a separate mixing bowl, combine peanut butter and powdered sugar together until crumbly at low speed. Set this aside.
- In another bowl, beat the cream cheese until smooth; then add the milk, Cool Whip and pudding and beat on low for 2 minutes with mixer.
- Pour half of this mixture over the cooled base and then sprinkle the peanut butter/sugar mixture over this.
- Layer again with the remaining mixture and top with peanuts that you press into it.
- Sprinkle with grated chocolate, cover with plastic wrap and refrigerate overnight before serving.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
* For best results, use our Pan Release!