Serves: 5
Total Calories: 388
Beat cake mix, peanut butter, and brown sugar on LOW speed until crumbly. Set aside 1/2 cup for topping. Add water, eggs, and oil to the remaining crumb mixture. Blend on LOW until moistened. Beat on HIGH 2 minutes. Stir in 1/4 cup chocolate chips and 1/4 cup peanut butter chips. Pour into greased 9x13-inch pan. Combine peanuts, remaining chips and reserved crumb mixture. Sprinkle over batter. Bake in 350° oven for 40–45 minutes or until tooth-pick inserted in the center comes out clean.
This Peanut Crunch Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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