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Chocolate and Peanut Butter Layer Cake
Chocolate and Peanut Butter Layer Cake

Chocolate and Peanut Butter Layer Cake

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Cook Minutes 2 Hr
Prep : 30 Min Cook: 1 Hr 30 Min
You can’t go wrong when you combine the flavours of chocolate and peanut butter together. This simple layered cake recipe will be your new go-to recipe for all of your special occasions.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
1/2 cup Kraft Crunchy Peanut Butter
1 cup thawed Cool Whip Whipped Topping
2 round chocolate cake layers (9 inch), cooled
1/4 cup coarsely chopped pretzels
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How do I make it ?
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Step 1
Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Add peanut butter; mix well. Stir in Cool Whip.
Step 2
Stack cake layers on plate, spreading half the Cool Whip mixture between layers. Spread remaining Cool Whip mixture onto top of cake; sprinkle with pretzels.
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How to Store
Keep frosted cake refrigerated.
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Substitute
For chocolate-peanut butter frosting, prepare as directed using JELL-O Chocolate Instant Pudding.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 3.5 g
18 %
Cholesterol 35 mg
Sodium 430 mg
18 %
Carbohydrate 35 g
Fibre 1 g
Sugars 19 g
Protein 5 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
6 %
Iron
15 %
Servings
16 servings, 1 piece (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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