Saturday, October 17, 2009


1 pkg. chocolate cake mix
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup peanut butter
1/2 cup Dry Roasted Peanuts
2 squares BAKER’S Semi-Sweet Chocolate, melted
1-1/2 cups thawed COOL WHIP

1. HEAT oven to 350 F. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely on wire racks. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter; beat well. Refrigerate until ready to use.

2. MIX peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.

3. PLACE 1 of the cake layers on cake platter; spread with 1 cup pudding mixture. Cover with remaining cake layer. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Refrigerate leftovers.

* I use peanut butter cups to decorate instead of the chocolate peanut clusters.

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