Ingredients
Scale
Gathering the ingredients is the first step in making magic happen. Here’s what you’ll need:
- 1 box of chocolate cake mix (about 15.25 ounces)
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, melted
- 1 can (12 ounces) evaporated milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped peanuts (optional, for added crunch)
If you’re out of evaporated milk, you can substitute with an equal amount of whole milk or even a non-dairy alternative like almond milk for a lighter version. Mama Lou always encouraged creativity in the kitchen, and I carry that spirit with me, experimenting with ingredients while keeping the essence of the dish intact.
Instructions
Let’s walk through the process of creating this cake, step by step:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In the prepared baking dish, spread the chocolate cake mix evenly across the bottom.
- Drop spoonfuls of peanut butter over the cake mix, spacing them evenly. This will create delightful pockets of peanut butter in the cake.
- Pour the melted butter over the cake mix and peanut butter. This helps create a rich, moist texture.
- Slowly pour the evaporated milk over the entire mixture, ensuring even coverage.
- Sprinkle the chocolate chips and chopped peanuts on top, adding a decadent crunch and extra chocolatey goodness.
- Bake in the preheated oven for 35-40 minutes, or until the edges are bubbly and the center looks set.
- Remove from the oven and let it cool for at least 15 minutes before serving. The waiting was always the hardest part for Ouma, who would hover around the kitchen, eager to dig in.
Enjoy this cake warm, letting its gooey chocolate and peanut butter goodness transport you to a world of sweet nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International