Sweet Treat Saturday

A great cake for Spring or anytime for a chocolate-peanut butter lover.

• 1 package devil’s food cake mix
• 4 ounces cream cheese, softened
• ¼ cup creamy peanut butter
• 2 tablespoons confectioner’s sugar
• 1 cup whipped topping
• 1 cup heavy whipping cream
• 1 cup (6 ounces) semisweet chocolate chips

Prepare and bake cake mix according to package directions in a greased and floured 10 inch fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, beat cream cheese until fluffy. Beat in the peanut butter and confectioner’s sugar until smooth. Fold in the whipped topping.

Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.

In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

Tested in the THASC kitchen. Photo by THASC.

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