Chocolate Peanut Butter Gooey Cake

Aloooooooooooooha!

Okay so have you read the title yet?? Yeah, we're doing gooey butter cakes the way they're meant to be done, with Chocolate and Peanut Butter.

I fell in love with Gooey Butter Cakes watching Paula Deen on Food Network. She made a Pumpkin Gooey Butter Cake. Unfortunately Jon doesn't like Pumpkin so I was the only one who appreciated its yumminess. So I was forced to get creative and start reworking the gooey butter cake to something Jon and I both love. And after much experimenting I got this amazing cake out of it that is always requested for bake sales and parties.

Chocolate Peanut Butter Gooey Cake

Filling:
1 8 oz container softened cream cheese
1 1 lb box powdered sugar
3 eggs, beaten
1 cup peanut butter (creamy or crunchy, whichever you like)
1 stick melted butter
1 tsp. vanilla extract
1 tsp almond extract

"Cake":
1 box brownie mix
1 egg, beaten
1 stick melted butter

Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. First combine brownie mix, egg and melted butter in mixing bowl. Pat mix into prepared baking pan. Next, using an electric mixer, beat cream cheese until light and fluffy. Slowly beat in powdered sugar. Add eggs one at a time to mix. Next, beat in peanut butter. Then mix in butter, vanilla and almond extracts. Make sure it is fully combined, and then pour over top of cake mix.

Bake for 35-40 minutes at 350 degrees. Cake will be slighty gooey in middle. Let cake cool before serving.

The cake is also very yummy if you let set in the fridge for an hour or so, it won't be warm, but it will be easy to serve and just as tasty!

Calories: 16 servings, 393 calories per serving

Feedback is always appreciated, cookingwithcait@gmail.com