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This fudgy chocolate peanut butter gooey treat brings together two favorite tastes in a mouthwatering dessert that sits somewhere between a soft cake and a melty cookie square. The rich chocolate bottom gets covered with a smooth peanut butter mixture that stays slightly soft in the middle—making it a dream come true for anyone who takes their desserts seriously.
I whipped this up for my boy's birthday party after he asked for something with chocolate and peanut butter combined. When he took his first taste—eyes shut, little grin appearing—I knew right away this treat would be a regular in our family's dessert lineup forever.
What You Need
- German chocolate cake mix: Builds the base with its deep cocoa flavor
- Cream cheese: Adds that distinctive creamy tang to the middle layer
- Peanut butter: Brings nutty richness that works magic with chocolate
- Confectioners' sugar: Adds sweetness while keeping that melty texture
- Eggs: Hold everything together and help create different texture zones
- Butter: Makes both layers richer with essential fat for the right feel
- Vanilla extract: Deepens flavor and balances the sweetness
- Chocolate chips and peanut butter chips: Form an amazing topping layer
- Heavy cream: Creates a velvety topping that sets perfectly
How To Make It
- Build The Bottom:
- Combine the German chocolate cake mix with just a single egg and half the melted butter until mixed well. This mix will feel thicker and drier than regular cake batter. The sturdy base works perfectly to hold up the gooey top layer. Push it down firmly and evenly across your greased pan for a level foundation.
- Whip Up The Middle:
- Whip cream cheese until completely lump-free before adding anything else. This stops any bumps in your filling. Mix in the two remaining eggs and peanut butter until everything blends smoothly. Your mixture should look silky at this point. When you add the powdered sugar, start slow to avoid making a mess, then speed up gradually. Add the rest of your melted butter and vanilla until you get a pourable mix that looks like thick pancake batter.
- Put It Together And Bake:
- Pour your peanut butter mixture evenly over the chocolate base, making sure it reaches all the edges. The real transformation happens while baking—the filling will rise slightly but stay gooey inside. Watch it carefully since too much time in the oven will make it cakey instead of gooey. Look for set edges but a little wiggle in the middle when you gently shake the pan after about 45 minutes, then check often.
- Make The Topping:
- While your cake cools a bit, mix chocolate chips, peanut butter chips, peanut butter, and heavy cream in a bowl safe for the microwave. Heat for 30 seconds at a time, stirring between, until it's smooth and pourable. This topping starts off warm and runny but turns fudgy as it cools down.
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The peanut butter middle really makes this dessert stand out. I still remember watching my sister-in-law try her first bite and instantly ask how to make it. She told me it beat any restaurant dessert she'd ever had, which is still my favorite comment about this rich treat.
Texture Options
How long you bake directly affects how this cake turns out. For a super gooey middle that almost runs when cut, cook it about 5 minutes less than the recipe says. The outside will still set up right, but the center stays really soft. Or, add 5 more minutes for a firmer middle that's still moist throughout. This flexibility lets you adjust the texture based on what you like or how you'll serve it.
Keeping It Fresh
This cake actually gets better after sitting in the fridge for a day as the flavors mix together and the texture becomes more fudge-like. Keep it covered in the fridge for up to 5 days. If you want to save it longer, cut it into single servings and freeze them wrapped in plastic and foil for up to 3 months. Let frozen pieces thaw in the fridge overnight before bringing them to room temp for serving. It tastes best slightly warm—pop individual pieces in the microwave for 15-20 seconds before eating.
Ways To Serve It
Turn this already rich cake into something even more special by serving warm pieces with cold vanilla ice cream. The mix of warm, gooey cake and cold ice cream creates an amazing taste experience. For something simpler, sprinkle extra powdered sugar on top just before serving, or drizzle with warm peanut butter for extra nutty flavor. Cut it into tiny squares for parties where folks can sample different treats without filling up too fast.
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Enjoy this cake a little warm with your top choice of toppings to get the absolute best experience!
Frequently Asked Questions
- → Can I use other cake mixes?
Sure, feel free to try! But the German chocolate cake mix provides the best base to balance the filling's flavor.
- → I don't have peanut butter chips. What now?
No worries! Skip them or toss in more chocolate chips for a deep chocolate punch.
- → Could I make it beforehand?
Yes! Bake it a few days ahead and refrigerate for up to 3 days. Let it sit out before serving for ideal softness.
- → When do I know it’s done?
You’re good if the edges are firm while the middle still wiggles slightly. Don’t overbake, or you’ll lose the gooey magic!
- → Can this be frozen?
Absolutely, freeze it tightly wrapped for up to 3 months. Defrost overnight in the fridge and bring to room temperature before serving.