Chocolate & Peanut Butter Pudding Cake
How could you possibly improve upon peanut butter and chocolate cake?! Morph it into a pudding cake of course, and make things even more gooey and chocolatey.
Ingredients
- 1 cup chunky applesauce
- 1-1/3 cups light brown sugar packed
- 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 tablespoon butter or margarine
- Whipped topping (optional)
- 2 tablespoons lemon juice
- 2-1/4 cups water , divided
- 2 packages apple and cinnamon muffin mix (7 oz. each)
- 1 cup REESE'S Peanut Butter Chips
Directions
- 1. Heat oven to 350°F. With fork, stir together dry muffin mix and 1 cup water until well blended in 13x9x2-inch baking pan. Stir in applesauce, chocolate chips and peanut butter chips.
- 2. Stir together brown sugar, remaining 1-1/4 cups water, lemon juice and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; pour carefully over chip mixture in pan. DO NOT STIR.
- 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool slightly; serve warm with whipped topping, if desired. Makes 12 servings.
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