Fudgy Peanut Butter Brownie Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 389
- Total Fat
- 30
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 42
- Sodium
- 129
- Total: 57 min
- Prep: 15 min
- Cook: 42 min
Ingredients
Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.) pkg. Pillsbury® Reduced Sugar Chocolate Fudge Brownie
1/3 cup Crisco® Pure Vegetable Oil or 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3 tbsps. water
1 large egg
3/4 tsp. almond extract
1 cup Jif® Extra Crunchy Peanut Butter
1/3 cup chopped peanuts
1 (11.75 oz.) jar Smucker's® Hot Fudge Sugar Free Ice Cream Topping
Mints leaves for garnish, if desired
Directions
- HEAT oven to 350 degrees F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
- PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan.
- BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.
- PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.