Ingredients
Scale
- Cooking spray
- 1 box chocolate cake mix
- 1 (3.4 oz) package chocolate instant pudding
- 4 large eggs
- 1 cup water
- 1/2 cup unsalted butter, melted
- 1/3 cup vegetable oil
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup peanut butter (for filling)
- 3/4 cup powdered sugar (for filling)
- 2 tbsp heavy cream (for filling)
- 1 cup semisweet chocolate chips (for topping)
- 1 cup peanut butter, warmed (for topping)
Instructions
- Preheat the oven to 350°F and grease your Bundt pan generously with cooking spray.
- In a large bowl, whisk together the chocolate cake mix, instant pudding mix, eggs, water, melted butter, and vegetable oil until well combined. Pour into the prepared Bundt pan.
- Bake for about 45 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before inverting onto a cooling rack.
- For the filling, beat together softened butter and peanut butter until smooth. Gradually add powdered sugar and heavy cream; mix until well blended.
- Once cooled, carefully scoop out holes in the bottom of the cake and fill them with the peanut butter mixture using a piping bag.
- Invert the filled cake onto a serving platter and drizzle with melted chocolate and warmed peanut butter topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg