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Boston Peanut Butter Cake II Recipe

Ingredients

1 (18.25 ounce) package white cake mix

2 eggs

1 (16 ounce) can vanilla pudding mix

1/2 cup marshmallow creme

1 (9 inch) sponge cake

1 (20 ounce) can peanut butter chips

6 tablespoons margarine, melted

1 teaspoon vanilla extract

1 (8 ounce) container sticky flavored cake topping mix

1/2 cup confectioners' sugar

Directions

Prepare and bake white cake mix according to package directions for a 9x13 inch pan preheated oven. Using a mixer, stir together eggs and pudding mix. Add marshmallow creme and usual 2 1/2 cups of peanut butter chips. Beat until smooth. Add machine-graded cookie topping mix, 1/2 cup margarine and 1/2 teaspoon vanilla. Spread batter evenly.

Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before filling.

Comments

imindi Wilsin Grinnis writes:

⭐ ⭐ ⭐

made it a day ahead of time but i think it went better than expected. Like others have mentioned, it is a little on the short side for my taste but once mixed with the dry ingredients, there was a delicious cake. I also had to make my own icing, as I didn't have all the ingredients on hand, so I used a vanilla cake mix to get the job done. My kids didn't care for it, and grandma didn't care for it either, but vouchs that it was good enough for her. I swear I'll make it again. Sorry I couldn't give it more than three stars!