Chocolate Peanut Butter Crunch Cake
- 1 package (18.5 ounces) devil's food cake mix
- 4 cups miniature marshmallows
- 2 cups semi-sweet chocolate pieces
- 2 cups peanut butter
- 3 cups crisp rice cereal (such as Rice Krispies)
Chocolate Peanut Butter Crunch Cake
Featured in the Honolulu Star-Bulletin on October 25, 2006.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Grease two 13 x 9 x 2 inch baking pans.
- Prepare cake mix according to package directions.
- Pour batter evenly into the two prepared pans.
- Bake for 15 minutes.
- Sprinkle marshmallows over cakes; bake for 3 more minutes.
- Cool.
- In a medium saucepan, heat chocolate pieces and peanut butter over medium heat, stirring constantly, until melted.
- Remove from heat and stir in cereal; spread over cakes.
- Cool.
Makes 40 servings.
Approximate Nutrient Analysis per serving:
200 calories, 11 g fat, 3.5 g saturated fat, 5 mg cholesterol, 180 mg sodium, 23 g carbohydrate, 1 g fiber, 15 g sugar, 5 g protein
