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SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING
Serves: 12
Prep Time:
10 Minute(s)
Cook Time:
40 Minute(s)
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Cake:
1 box (1 lb. 2.25 oz.) chocolate cake mix
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon
Frosting:
1 jar (7-1/2 oz.) marshmallow creme
1/2 cup Skippy® Creamy Peanut Butter
1/3 cup I Can't Believe It's Not Butter!® Spread
1-1/3 cups confectioners sugar
2 Tbsp. milk
1/4 tsp. vanilla extract
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For Cake, preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
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In large bowl, with electric mixer on low speed, beat all ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
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Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
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For Frosting, in small bowl, with electric mixer at low speed, beat marshmallow creme, Skippy® Creamy Peanut Butter and Spread until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting** on completely cooled cake.
*If desired, prepare 13 x 9-inch layer cake or 24 cupcakes.
**Frosting will be sticky. Be sure cake is completely cooled.
Calories 460, Calories From Fat 190, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 21g, Cholesterol 55g, Sodium 640g, Total Carbohydrates 65g, Sugars 43g, Dietary Fiber 2g, Protein6g, Vitamin A 6%, Vitamin C 0%, Calcium 8%, Iron 10%
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