Recipe by Jif®
"Sinfully delicious, this chocolate bundt cake is drizzled with a rich peanut butter frosting."
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Crisco® Flour No-Stick Spray
1 (18.25 ounce) box
Pillsbury® Devils Food Cake
1 1/4 cups
CRISCO® Vegetable Oil
1 (3.9 ounce) package
instant chocolate pudding and pie filling mix
1 (12 ounce) package
semi-sweet chocolate chips
Pillsbury® Whipped Supreme® Vanilla Frosting
Jif® Creamy Peanut Butter
Chocolate curls or shavings for garnish, if desired
I made the cake exactly as the recipe was written, with the exception of using milk chocolate instead of semi-sweet chips. The baking time was exactly 55 minutes. I did not do the thin "glaze" frosting, but rather a thicker one and using a whole can of frosting, 3/4 c. creamy peanut butter, 1/4 tsp. vanilla extract and only 2 Tbs. milk. This made more than enough frosting to do the cake (how we like it), and I garnished it with chopped Reese's peanut butter cups. Delicious but extremely rich, the cake yields more than 10 servings, especially after a heavy roast beef dinner. I made this cake specifically for my niece, who now, after having a nut allergy for most of her life, can now, amazingly, eat most nuts, including peanuts, and she mentioned to me that she had been craving something peanut butter and chocolate. She appreciated my effort, and devoured the cake with a tall glass of ice cold milk. She even asked me for the recipe and I gladly obliged, hoping that she will make it herself at some point. Thanks for a winning recipe.
Very easy recipe but too rich for me! The icing was very thin so I just drizzled it on top. It was ok but I probably wouldn't make it again.
LOVED the cake part of this recipe! However, I followed the frosting recipe exactly (minus the almond extract) and it came out sooo thin. Maybe it's supposed to be more of a drizzle? Anyway, I thickened it up with extra frosting and peanut butter and it was fine. Nice and easy dessert recipe.
VERY easy to make. I followed the recipe to the letter and it turned out perfectly. Only addition was to drizzle Reese's chocolate peanut butter topping over the top of it for a little extra artsy 'oomph'. Served it at a holiday party and got a lot of ooohs and aaahs.
This cake has a delicious blend of chocolate and peanut butter... but keep the milk handy! I didn't make a bundt cake, but a regular 2-layer cake. The cake and frosting needed adapting. I followed the cake box recipe and added the bag of semi-sweet morsels. For the frosting, I used equal parts frosting and peanut butter. It was creamy and meltaway.. similar to the peanut butter in a buckeye! I can't wait to make it again.
This was good. I did change the frosting though, no almond extract, but did a 1/4 tsp of vanilla extract instead. I did not use the 1/2 cup of milk but my frosting wasn't smooth enough so I added 2 tbsp of milk, that made it just right, not to thin or thick. It was a little dry ( I like my cakes very moist though), the next time I make it I'll only bake it for 35-40 minutes.
I really liked the flavors of this cake - and even the flavor of the frosting (though the almond flavoring is a little out of control and takes over the peanut flavor), but the frosting is a very weird soupy consistency that I didn't care for. I made 2 of these cakes to give to other people and I only ended up giving one of them away (to my son - because he can handle weird frosting). The other one I kept because I was embarassed to send it to work with my husband - and I didn't think it would transport well. Not my favorite cake recipe, but thanks anyway. :)
Amazing and easy. I will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peanut Butter Nirvana
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 346
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