Last week I shared with you the Easy Crockpot Roast recipe that I made for Ron’s birthday. Today is all about his cake. Last fall a friend sent me a Chocolate Peanut Butter Ooey Gooey Cake recipe. She said it was an old family recipe, and I should try it and share it on my blog, though she wanted no credit for it. I held on to the recipe until April because I knew Ron would love it…and he did.
If you’ve never had an Ooey Gooey cake before, they come in lots of flavors, but Ooey Gooey Butter Cakes are the most famous. These cakes have two layers, a firm bottom layer and a gooey top layer. The classic cake is usually sprinkled with powdered sugar. My Chocolate Peanut Butter Ooey Gooey Cake recipe has a chocolate cake layer, a peanut butter layer, and it’s all covered in a chocolate ganache.
Ooey Gooey Butter Cakes have been around since the 1930s and originated in St Louis, Missouri. (the friend who sent me this recipe lives near St Louis). My first taste of this sweet, rich dessert was at a church potluck, and I was hooked!
This recipe looks more complicated than it is. Just make sure you have all your ingredients on hand and mise en place for each section and you will be fine. What’s mise en place? It means put in place. In cooking it means to prepare: gather, measure, cut, etc before you begin cooking or baking. It saves time and stress.
Chocolate Peanut Butter Ooey Gooey Cake Ingredients
- 1 box (18.25 oz) Devil’s Food Cake
- 3 eggs
- 2 sticks butter, melted (divided)
- 8 oz cream cheese, softened
- 1 1/2 cups smooth peanut butter, divided
- 2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 3/4 cup semi sweet chocolate chips
- 1/3 cup peanut butter chips
- 1/2 cup heavy cream
The perfect combination of chocolate cake, gooey peanut butter cream, and chocolate ganache, this Chocolate Peanut butter Ooey Gooey Cake will be a hit at your next gathering.
- 1 box Devil's Food Cake 18.25 oz
- 1 Egg
- 1 stick Butter melted
- 8 oz Cream Cheese softened
- 2 Eggs
- 1 cup Smooth Peanut Butter
- 2 cups Confectioners Sugar
- 1 stick Butter melted
- 1 tsp Vanilla Extract
- 3/4 cup Semi Sweet Chocolate Chips
- 1/3 cup Peanut Butter Chips
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Heavy cream
Preheat oven to 350° F.
Grease and flour a 9 x 13" cake pan and set aside.
In a medium bowl, combine the cake mix, egg, and melted butter. Stir well with a wooden spoon.
Batter will be thick.
Pat the cake mixture into the bottom of the prepared pan and set aside.
In a large mixing bowl (I use my stand mixer but a hand mixer is fine too), beat the cream cheese on medium until smooth.
Add the eggs and the peanut butter and continue to beat on medium until combined.
Decrease mixer speed to low and carefully add in the confectioner's sugar.
Slowly add in the butter and then the vanilla.
Continue to beat until smooth.
Pour the peanut butter mixture over the devil's food cake layer.
Bake for 40-50 minutes, start checking at 40 minutes. You want the center to be a bit gooey. Do not over bake this cake, you want it slightly under baked.
Cool cake in pan on wire rack for 10-15 minutes.
While the cake is cooling, place the semi sweet chocolate chips, peanut butter chips, and peanut butter in a heat resistant bowl and set aside.
Heat the heavy cream in a sauce pan over medium heat. Let simmer for 1-2 minutes.
Carefully pour the hot cream over the chips and peanut butter.
Stir gently until the chips have melted.
Pour the ganache over the cake. Place the cake in the refrigerator for an hour to help the ganache set up, then remove from fridge.
Serve the cake at room temperature. Enjoy!