Chocolate-Peanut Butter Sweetheart Cake
I received a call from my mom on Saturday. She was with my sister and was calling to inform me that my sister, Alexa was a bit jealous. My Ranch Dressing post last week featured my mom’s Taco Soup recipe and Alexa was a bit upset that she hadn’t made it on the blog yet. She said that since she was a busy mother of two and didn’t have time to have her own blog that maybe she could be a “guest contributor” to mine. They even went as far as to take pictures of the creation! It was very entertaining to know that they were working so hard for Bake Your Day. So, here is Alexa’s Valentine’s recipe, a Chocolate-Peanut Butter Sweetheart Cake.
She wanted me to mention that it doesn’t really fit into my “healthy eating” philosophy but since it’s Valentine’s Day, everyone deserves a splurge, right?! However, if you want to lower the fat content, you can always choose low-fat whipped cream and reduced-fat cream cheese.
1 package (2-layer size) devil’s food cake mix
1 package (8 oz.) cream cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 package (8 oz.) whipped topping, thawed, divided
6 squares Baker’s semi-sweet chocolate
1. Prepare cake batter and bake as directed on the package; any pan will do but Alexa used heart pans for Valentine’s day; cool the cakes completely.
2. Beat the cream cheese and sugar with a hand mixer until well-blended, add the peanut butter, then blend in 1 cup whipped cream and spread onto the cooled cake.
3. Melt the chocolate as directed on package and mix with remaining whipped cream; spread onto the cake, refrigerate one hour.
Original recipe from Kraft Recipes
Here is a picture of my nephews…I knew it wouldn’t be long before they made an appearance here. I may be biased but they are the cutest kids I’ve ever seen!
Trace, 3 years & Kale, 4 months