How To Make Crumble-Topped Chocolate Peanut Butter Cake
This fluffy chocolate peanut butter cake is all layers of delicious flavors, topped with Butterfinger® Bites for a sweet and crunchy cake.
Preheat the oven to 325 degrees F. Grease 13×9-inch baking pan.
Microwave 1 cup of peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on medium-high (70%) power for about 1 minute, then stir. The morsels may retain some of their original shape. If necessary, microwave at an additional 10 to 15-second intervals, stirring just until melted.
Combine the flour, baking soda, and salt in a small bowl.
Beat the sugar, butter, and vanilla extract in a large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted morsels, then gradually beat in the flour mixture alternately with water until smooth.
Spread the batter into a prepared pan.
Bake for about 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand for about 5 minutes or until morsels are shiny, then spread evenly.
Sprinkle with Butterfinger® Bites. Cool completely in pan on wire rack.
Serve and enjoy!
- Calories: 369.68kcal
- Fat: 17.61g
- Saturated Fat: 10.65g
- Trans Fat: 0.38g
- Monounsaturated Fat: 4.68g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 49.19g
- Fiber: 1.48g
- Sugar: 32.85g
- Protein: 4.96g
- Cholesterol: 65.90mg
- Sodium: 193.48mg
- Calcium: 49.01mg
- Potassium: 127.91mg
- Iron: 1.68mg
- Vitamin A: 104.65µg
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