Chocolate Peanut Butter Earthquake Cake
Try this Chocolate Peanut Butter Earthquake Cake recipe, or contribute your own.
Try this Chocolate Peanut Butter Earthquake Cake recipe, or contribute your own.
- Carbohydrate 84.475554784773 g
- Cholesterol 493.500803590935 mg
- Fat 251.352923861834 g
- Fiber 11.676000089979 g
- Protein 46.0438237866067 g
- Saturated Fat 128.493450068253 g
- Serving Size 1 1 recipe (538g)
- Sodium 1410.24475406492 mg
- Sugar 72.799554694794 g
- Trans Fat 21.4651674100995 g
- Calories 2656 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside.
- Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
- Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups.
- Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!
Swapping the standard box chocolate fudge cake mix for a lighter angel food variety destroys this dessert entirely, preventing the dense batter from supporting the heavy cream cheese dollops. Heavy batters require specific structural integrity to bake properly without collapsing into raw sludge.
The Sugar Adjustment Hazard
Dropping the powdered sugar quantity below three and a half cups ruins the peanut butter swirl by leaving the mixture too fluid to form distinct pockets during baking. Cream cheese contains high moisture that thins out when heated unless countered by massive amounts of dry sugar acting as a stabilizer. Beat the softened cream cheese and melted butter until completely smooth before incorporating the sugar gradually to prevent persistent lumps.Baking Parameters and Visual Cues
Ovens running even ten degrees hot will burn the miniature peanut butter cups and chocolate chips scattered across the surface long before the interior sets. Monitor the center closely at the forty-five minute mark, looking for a slight jiggle rather than a completely firm surface, which indicates overbaking and a dry crumb. Allow the pan to cool for precisely fifteen to twenty minutes on a wire rack before slicing to let the rich filling set enough to hold clean edges.
