Description
A recipe for Chocolate Peanut Butter Nirvana Cake

Ingredients

• Crisco® No-Stick Spray with Pillsbury® Flour
  
• 1 (18.25-oz.) box Pillsbury® Devils Food Cake mix
  
• 1-1/4 cups water
  
• 1/2 cup Crisco® Vegetable Oil
  
• 4 large eggs
  
• 1 (3.9-oz.) pkg instant chocolate pudding and pie filling mix
  
• 1 (12-oz.) pkg semi-sweet chocolate morsels (2 cups)
  
• Frosting
  
• 1/2 cup Pillsbury® Whipped Supreme® Vanilla Frosting
  
• 1/2 cup Jif® Creamy Peanut Butter
  
• 1/4 tsp almond extract
  
• 1/2 cup milk
  
• Chocolate curls or shavings for garnish, if desired

Preparation
1. HEAT oven to 350°F. Spray 12-cup Bundt pan with no-stick flour spray.

2. COMBINE cake mix, water, oil, eggs and pudding mix, in large mixing bowl, with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate morsels. Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.

3. BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon icing over cooled cake. Garnish with chocolate shavings.

Nutrition
no information available

Serves
no information available

Variations
no information available