Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love chocolate and peanut butter more than any two ingredients in the world. Combining the two of them together makes the perfect dessert combination, in my opinion. That’s why my famous peanut butter melt away cake recipe is one of my most prized possessions.
This cake is definitely tops! You have a smooth layer of chocolate sauce on top with a decadent peanut butter sauce below. It’s like heaven in a pan. I enjoy making this cake for potlucks, parties, and picnics. Everyone that has ever tried it has always loved it…except for that guy with the peanut allergy. I kid, I kid! But he almost ate some until his wife was all, “There’s peanut butter in that!” Needless to say, it all worked out, and I got an extra slice.
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Quick Tip: This cake works well as a birthday cake for the chocolate peanut butter lovers in your life.