Cake for breakfast is an important part of my day.
Many mornings it actually saves my sanity.
I mean, I know everyone is drinking those green juice things, and while I drink those too, on occasion, I really have found that cake in the morning is better for my health.
Especially chocolate cake with peanut butter cups.
And when you call a cake “coffee cake”, it’s perfectly acceptable to enjoy pre-10am.
The universe says so. I mean, I didn’t invent coffee cake. I just follow along with the masses.
And another thing…
Make it.
Peanut Butter Cup Chocolate Coffee Cake.
The cake is super yummy, starting with a whopping 2 cups of sour cream in the batter…
And also you use Devil’s Food Cake mix and pudding.
There is no way that this could be bad.
The batter is ridiculous. Stupid good.
After you sample a respectable amount of the batter, spread what’s left into a 9×13…
Bake it up.
Don’t forget about your peanut butter cups. Like that’s possible.
And when the cake is baked, sprinkle those on top of the cake…
Then, to make it extra pretty, melt some white chocolate and drizzle that all over the toppity top.
Yes.
Please.
Thankyouverymuch.
Also, eating with a mini fork is bound to enhance your coffee cake experience.
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Peanut Butter Cup Chocolate Coffee Cake
Description
serves 12
Ingredients
- 2 cups sour cream
- 1 cup butter, room temperature
- 1 (18.25 oz) package Devil’s Food Cake Mix
- 1 (3.9 oz) package Instant Chocolate Pudding (4 servings)
- 5 eggs
- 2 cups semi-sweet chocolate chips
- 2 cups coarsely chopped peanut butter cups
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°
- Spray or grease a 9×13 pan
- In stand mixer beat sour cream and butter together, add cake mix, dry pudding mix and eggs. Beat at medium speed for about 2 minutes. Turn mixer to low and add in semi-sweet chocolate chips.
- Spread batter in prepared pan and bake approx 30 minutes until center is set and a toothpick comes out clean.
- Sprinkle chopped peanut butter cups evenly on top of cake.
- Melt white chips in microwave or over a double boiler and drizzle on top of cake and peanut butter cups.
- Let cake cool and cut into squares when ready to serve.
Notes
I melted my white chocolate chips in a ziplock bag in the microwave and snipped off the end and squeezed the white chocolate on my cake. Makes for easy clean up!
This cake is even better the next day.
made this yummy cake, took longer to bake about an hour probably my oven . Sure it will be a hit. The coffe cake cookies were a hit with grandchildren and inlaws.
MADE THIS TODAY. AFTER 30 MINUTES AT 350, THE CENTER WAS STILL VERY “JIGGLY” SO. LEFT IT IS FOR ANOTHER 20 MINUTES. STILL “JIGGLY” SO GAVE IT ANOTHER 20 MINUTES, HAVEN’T LOOKED AT IT SINCE BUT HAD TO TAKE IT OUT SINCE EDGES WERE GETTING OVER COOKED.
HAVE NEVER HAD A PROBLEM WITH MY OVEN TEMP. HAVE TO CHECK AGAIN. ONLY OTHER THING IS THAT I NOTICE THAT I USED “LIGHT” SOUR CREAM.
JUST STOLE A TASTE OF THE CENTER—FANTASTIC BUT STILL NOT COOKED.
WHAT THE HECK HAVE I DONE. MISCOUNT THE EGGS?
So weird! The center should be *just set…but definitely not raw!
This looks amazing! Have all the ingredients and just one question before making it….do you sprinkle the pb cups on the top while the cake is still hot?
Can’t wait to get started!
thanks!
seriously.
my love of coffee cake now with pb.
brilliant idea!!!!
Oh I am all about Chocolate Cake for breakfast! Looks wonderful!