Peanutty chocolate cake

Yield: 1 Servings

Measure Ingredient
1 pack Devil's Food Cake Mix (the kind with pudding in the mix)
3 \N Eggs
1⅓ cup Water
⅓ cup Oil
1 \N Jar (7-oz) marshmallow creme, divided
½ cup Creamy peanut butter
1 pack (12-oz) semi-sweet chocolate morsels
2 tablespoons Milk
1 teaspoon Vanilla extract
½ cup Salted blanched peanuts, chopped

My mom developed a really wonderful cake recipe 20 or so years ago that I'd like to share with you all. I believe she entered it in a bake-off contest.

Since then it has been published in "The Baptist Book Store Cookbook" which came out in 1980.

This is a terrific cake and I once made it to take to a party where I really wanted to impress a group of people and "knock their socks off".

This cake did the trick. Here it is: by Thelma Quinton, Chattanooga, Tennessee Generously greas and lightly flour a 10-inch tube pan. (It must be a tube or Bundt pan, a layer cake pan will *not* work.) Blend cake mix, eggs, water and oil in large mixer bowl at low speed until moistened. Beat 2 minutes at high speed. In a small bowl stir together by hand until thoroughly blended, one cup marshmallow creme and the peanut butter. Pour batter into prepared pan. Spoon peanut butter mixture on top in a circle in the center of batter. Do not allow to touch sides of pan or tube. Bake at 350 about 45 minutes or until it springs back when touched lightly in center. Cool 25 minutes in pan; then remove and finish cooling right side up on a cake rack. When completely cooled, frost with the following frosting.

In top of double boiler combine chocolate chips and milk and heat over boiling water until chocolate melts, stirring occasionally. Remove from heat and stir in vanilla and the rest of the jar of marshmallow creme until thoroughly blended. Cook until stiff enough to spread. Spread over top and sides of cake. Sprinkle peanuts thickly on top of cake and press gently into frosting. Posted to bakery-shoppe digest V1 Number 019 by Sandra Swinford <sswinfor@...> on Apr 10, 1997

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