Super-Moist Chocolate Cake with Fluffy Peanut Butter Frosting
|Amount Per Serving||Value|
|Total Carbohydrates (g)||62.0 g|
|Fibre (g)||2.0 g|
|Sodium (mg)||600.0 mg|
|Fat (g)||30.0 g|
|Saturated Fat (g)||6.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||60.0 mg|
|Iron (mg)||15.0 %|
|Vitamin A||6.0 %|
|Vitamin C||0.0 %|
|Calcium (mg)||8.0 %|
|Sugar (g)||43.0 g|
|Protein (g)||7.0 g|
- 1 box (18.25 oz.) chocolate cake mix
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 cup water
- 3 eggs
- 1 tsp. ground cinnamon
- 1 jar (225 mL) marshmallow creme
- 1/2 cup creamy peanut butter
- 1/3 cup margarine
- 1 1/3 cups confectioners' sugar
- 2 Tbsp. milk
- 1/4 tsp. vanilla extract
Or Try It With
Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
Beat all ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
Beat marshmallow creme, peanut butter and margarine in small bowl with electric mixer at low speed until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting** on completely cooled cake.
**Frosting will be sticky. Be sure cake is completely cooled.
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