Peanut Butter Cup Chocolate Pudding Cake (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 15.25 ounces (432 g) chocolate cake mix
02 - 3.4 ounces (96 g) instant chocolate pudding mix
03 - 1 3/4 cups milk
04 - 8 ounces (227 g) miniature peanut butter cups, unwrapped and chopped
# How to Make It:
01 - Heat the oven to 350°F. Grease a 9-by-13-inch baking dish.
02 - Blend the milk and dry pudding powder in a mixing bowl. Stir in the dry cake mix, working through any powder pockets.
03 - Distribute the chopped candy through the thick batter. Spread it across the prepared dish.
04 - Bake for approximately 25 minutes. Test the cake portion in the center with a skewer; continue baking if wet batter clings to it.
05 - Cool before dividing into 20 small servings.