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Chocolate Peanut Butter Nirvana

By: Jif®

"Sinfully delicious, this chocolate bundt cake is drizzled with a rich peanut butter frosting."

Rate/Review | Read Reviews (13)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

CAKE:
Crisco® Flour No-Stick Spray
1 (18.25 ounce) box Pillsbury® Devils Food Cake
1 1/4 cups water
1/2 cup CRISCO® Vegetable Oil
4 large eggs
1 (3.9 ounce) package instant chocolate pudding and pie filling mix
1 (12 ounce) package semi-sweet chocolate chips
FROSTING:
1/2 cup Pillsbury® Whipped Supreme® Vanilla Frosting
1/2 cup Jif® Creamy Peanut Butter
1/4 teaspoon almond extract
1/2 cup milk
Chocolate curls or shavings for garnish, if desired

Directions

Heat oven to 350 degrees F. Spray a 12-cup Bundt pan with a no-stick flour spray.
Combine cake mix, water, oil, eggs and pudding mix, in a large mixing bowl, with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. 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.
Beat frosting, peanut butter, almond extract and milk in a medium bowl with electric mixer until well combined. Spoon icing over cooled cake. Garnish with chocolate shavings.