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Chocolate & Peanut Butter Pudding Cake

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium350 mg15% DV
Total Carbohydrates72 g24% DV
Dietary Fiber2.0 g8% DV
Sugars55 g
Protein7 g
Vitamin A0% DV
Vitamin C2% DV
Calcium0 mg2% DV
Iron10% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium350 mg15% DV
Total Carbohydrates72 g24% DV
Dietary Fiber2.0 g8% DV
Sugars55 g
Protein7 g
Vitamin A0% DV
Vitamin C2% DV
Calcium0 mg2% DV
Iron10% DV
  • 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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