I’ve held off on posting this for a while. Simply because it makes me go into a sugar coma every time I look at it! I had a friend pass along the recipe and said next time I’m in the baking mood whip him up a batch. Little did he know this sucker ended up weighing several pounds. I think it tasted good, but you don’t need much as it’s super rich. If you are on a diet you may want to skim down to another recipe haha.
Chocolate Peanut Butter Ooey Gooey Butter Cake
(Adapted from Recipes, Food & Cooking)
1 German Chocolate Cake Mix
½ cup butter - melted
8 Peanut Butter Cups - large one
3 small Butterfinger Candy Bars
Cream Cheese Layer
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
1 teaspoon vanilla
½ cup butter, melted
4 cups confectioners sugar
½ cup chocolate chips
1 tablespoon vegetable or canola oil
Preheat oven to 350 degrees, 325 degrees if using a glass pan.
Combine the cake mix, egg and butter together. Beat until it is combined.
Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
Combine the cream cheese, vanilla and peanut butter together until combined.
Add the eggs one at a time and mix them in.
Add the butter.
When this is all combined together add the confectioners sugar.
Spread evenly over the candy bar layer.
Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.
There seems to be a bit of confusion because I used a German Chocolate Cake mix, that is all it is, you could use a chocolate cake mix if desired. I just happened to have a box German Chocolate Cake mix the day I did this. There is no frosting in the box just a cake mix.
Note: This cake will not be set until it is puffy in the middle. Because these cakes are so dense the baking time will vary from oven to oven. If you are baking it in a glass pan, bake it at 325, it can take as long as an hour and 20 minutes to bake. A tester will pull out clean also when it is done.
Note 2: Use the largest peanut butter cups you can get. You want them to cover the the bottom of the cake layer. I cut them into four pieces. You could also use a bag of mini’s. You just want to be sure there is a piece of the peanut butter cups in each bite of the cake. If you aren’t going to use the butterfingers with it substitute with a few more peanut butter cups. The butterfingers do give it another texture. They really do complement the peanut butter cups.