Simple Way to Chocolate Almond Crunch Cake Goldilocks Review

Peanut Crunch Cake

The coffee crunch cake is a sponge like cake with a buttery coffee toffee coating.

Recipe Summary Peanut Crunch Cake

This crunchy, peanut-y cake is quick, easy and stores well.

Ingredients | Chocolate Almond Crunch Cake Goldilocks Review

1 (18.25 ounce) package yellow cake mix

1 cup peanut butter

½ cup packed brown sugar

1 cup water

3 eggs

¼ cup vegetable oil

1 cup chopped peanuts

¾ cup semisweet chocolate chips

¾ cup peanut butter chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

In a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of mixture. To the remainder add water, eggs, and oil, and beat on high for 2 minutes. Stir in 1/4 cup each of the chocolate chips and the peanut butter chips. Pour into prepared pan.

Combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool completely.

Info | Chocolate Almond Crunch Cake Goldilocks Review

Servings: 24 Yield: 1 13x9 inch cake

TAG : Peanut Crunch Cake

Desserts, Nut Dessert Recipes, Peanut Dessert Recipes,