Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, peanut butter melt away cake, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Oh. My. Goodness. This peanut butter meltaway cake is truly one of the best desserts I have ever eaten in my life.
You might gain a few pounds from this cake but that’s okay, you can burn the calories off by doing a few extra sit ups the next day. Seriously, this cake is worth the tight pants syndrome that you might contract from eating a few slices.
It’s rich, tasty, and ever so decadent. I seriously cannot get enough of it. Yum! And another great thing about this peanut butter meltaway cake is how easy it is to make.
I didn’t think it would go down so simple in my kitchen but it surely did. I was surprised! My husband and kids thought that I literally went out to a bakery and bought this ding dang cake. As if I didn’t have it in me to construct such a tasty dessert. The nerve of them! LOL
Recipe and photo courtesy of Kelly’s Fun Desserts.
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Quick Tip: Never frost a cake until it has completely cooled.