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Chocolate Peanut Butter Volcano Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulgent cake with sweet cream cheese and peanut butter swirls atop rich chocolate batter, creating crater-like eruptions.
Ingredients:
  • cooking spray
  • 0.75 cup chopped peanuts
  • 1 (15.25 ounce) package chocolate cake mix (such as Betty Crocker® Super Moist®)
  • 1.25 cups water
  • 8 peanut butter cups, chopped
  • 3.5 cups confectioners' sugar, divided
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup peanut butter
  • 0.5 cup milk
  • 0.25 cup cocoa powder
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), while giving your 9x13-inch baking pan a quick spritz with cooking spray.
  • Evenly scatter chopped peanuts on the baking pan surface.
  • Combine chocolate cake mix, water, eggs, and oil in a large bowl and use an electric mixer on medium speed until a smooth batter forms. Gently fold in peanut butter cups, then pour the batter over the peanuts in the baking pan.
  • Combine 2 cups of confectioners' sugar, cream cheese, and peanut butter in a large bowl, using an electric mixer until creamy. Spoon dollops of the cream cheese mixture onto the cake batter in the baking pan.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 45 minutes.
  • In a small saucepan over medium heat, melt butter. Add milk and cocoa powder, and bring to a gentle boil. Lower the heat and stir in the remaining 1 1/2 cups of confectioners' sugar. Take off the heat and allow the glaze to cool slightly for 5 to 10 minutes.
  • Drizzle the glaze on top of the baked cake, allowing it to fill in the cream cheese craters.

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