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A thick chocolate batter holds chopped peanut butter cups in this simple cake-mix dessert. The measured mix weights matter: this version combines the dry mixes with milk before baking, rather than leaving a dry layer on top.
Read the net weights before shopping. A smaller modern cake-mix box is not equivalent to the listed amount, and the extra ingredients printed on its back are not part of this formula. Weigh out the specified amount from another box if necessary; reserve the remainder separately. Use instant pudding powder, not a cup of prepared pudding. Expect to spread it with a spatula. Scrape the bottom and corners of the bowl to find dry powder, then level the dish so the middle is not substantially thicker than the edges. Do not add unmeasured liquid just to make pouring easier.
Ingredients and preparation
- 15.25 ounces (432 g) chocolate cake mix
- 3.4 ounces (96 g) instant chocolate pudding mix
- 1 3/4 cups milk
- 8 ounces (227 g) miniature peanut butter cups, unwrapped and chopped
- Measure both dry mixes by their net package weight.
- Chop the candy before mixing the batter.
- Do not add the eggs or oil listed on the cake box.
- Use the specified dish size.
- 15.25 ounces (432 g) chocolate cake mix
Baking method
- Stage 1
Heat the oven to 350°F. Grease a 9-by-13-inch baking dish.
- Stage 2
Blend the milk and dry pudding powder in a mixing bowl. Stir in the dry cake mix, working through any powder pockets.
- Stage 3
Distribute the chopped candy through the thick batter. Spread it across the prepared dish.
- Stage 4
Bake for approximately 25 minutes. Test the cake portion in the center with a skewer; continue baking if wet batter clings to it.
- Stage 5
Cool before dividing into 20 small servings.
A probe can pass through a piece of melted candy. Check another nearby spot in the cake itself before deciding that chocolate on the probe is uncooked batter. Do not taste raw batter to assess it.
Mixing and doneness checks
This guide replaces the incomplete draft that omitted the cake-mix weight. It uses a credited pudding-based formula instead of combining the draft’s eggs, oil and added peanut butter with a different recipe. Follow one complete formula from start to finish. Plan small dessert portions and let the cake cool before cutting. A four-by-five grid gives twenty pieces; larger cuts reduce that count. Add any ice cream or whipped cream only to the portions being served.
Storage and serving
Cover leftovers after cooling and refrigerate; use within three to four days. Keep dairy toppings separate until serving.
Source and related recipes
For more recipes to serve alongside, see oreo baked cheesecake chocolate or oatmeal chocolate chip bars. Use that recipe’s own quantities rather than mixing formulas. Formula adapted from Erin Sellin at Dinners, Dishes & Desserts. The ingredient proportions and core method are credited to that source; the preparation guidance here is editorial research. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative and are not evidence of a test bake. Storage guidance: USDA leftovers guidance.
Common Questions About This Recipe
- Which boxes should I use?
Read the net weights before shopping. A smaller modern cake-mix box is not equivalent to the listed amount, and the extra ingredients printed on its back are not part of this formula. Weigh out the specified amount from another box if necessary; reserve the remainder separately. Use instant pudding powder, not a cup of prepared pudding.
- Should the batter be pourable?
Expect to spread it with a spatula. Scrape the bottom and corners of the bowl to find dry powder, then level the dish so the middle is not substantially thicker than the edges. Do not add unmeasured liquid just to make pouring easier.
- Why is the tester streaked with chocolate?
A probe can pass through a piece of melted candy. Check another nearby spot in the cake itself before deciding that chocolate on the probe is uncooked batter. Do not taste raw batter to assess it.
- Can I use the earlier recipe?
This guide replaces the incomplete draft that omitted the cake-mix weight. It uses a credited pudding-based formula instead of combining the draft’s eggs, oil and added peanut butter with a different recipe. Follow one complete formula from start to finish.
- How should I portion it?
Plan small dessert portions and let the cake cool before cutting. A four-by-five grid gives twenty pieces; larger cuts reduce that count. Add any ice cream or whipped cream only to the portions being served.