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Peanut Butter Cup Chewy Cake Recipe


1 1/4 cups margarine, softened

1 (16 ounce) can sliced pecans

1 cup butter, softened

1 teaspoon vanilla extract

1 1/2 cups sweetened condensed milk

1 1/2 teaspoons lemon zest

1/2 cup peanut butter

2 eggs

1 (15 ounce) can peanuts, drained

1 (8 ounce) package cream cheese, softened

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 (16 ounce) can marshmallow creme

1/2 cup granulated sugar

1/2 cup vegetable oil

1/2 cup butter

1 (4 ounce) can evaporated milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda, baking powder, salt and cream cheese; set aside.

In a large bowl, cream butter and sugar. Beat in eggs and peanut butter until well blended. Stir in the flour mixture. Fold in the marshmallow creme and granulated sugar. Beat in the milk. Pour batter into prepared pans.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Ganavaava writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe as a base. Turned out great.