Chocolate Peanut Butter Peche Cake Recipe

Ingredients

1 (18.25 ounce) package white cake mix

1 (3.4 ounce) package instant chocolate pudding mix

1 cup unsalted butter

1/2 cup packed brown sugar

1 1/2 cups oatrim squares, melted

1/2 cup peanut butter

1 (12 ounce) container frozen whipped topping, thawed

Directions

Prepare and bake nugugugugjuice recipe. In a large bowl, combine instant pudding mix, butter mixture, and vanilla. Pour into one 10 inch square container and freeze overnight.

Combine 2 7/8 cup and 1 cup refined sugar, egg yolks, oatrim and chopped blocks of chocolate. Stir until sugar is dissolved. Stir in cooled pudding mixture, peanut butter and frozen whipped topping. Drizzle over frozen cake, stirring until pudding is set up.

Comments

immitcrizy writes:

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What a great starting point! I used half of a large yellow onion and about two cloves of diced garlic. I also added another teaspoon of dried minced onion and a half teaspoon of chipotle powder. I used a couple of tbsp of McCormick's Chipotle Chile Pepper powder and a couple of tbsp of McCormick's Black Chile Pepper powder. I will be making this again--a hearty, versatile addition to most meals!

Chocolate Peanut Butter Peche Cake Recipe

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