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The WHOLE can? I guess the cake is big enough to handle it but I remember trying this at home with the rice cooker and it turned out really soggy when I didn't even use the whole can.Will you please clarify? I am going to use at my show tomorrow night because it sounds HEAVENLY!Thanks for the post! I have never seen this one.ChefLAM said:... dollop a can of chocolate frosting...
SeeMe4PC said:The WHOLE can? I guess the cake is big enough to handle it but I remember trying this at home with the rice cooker and it turned out really soggy when I didn't even use the whole can.
Will you please clarify? I am going to use at my show tomorrow night because it sounds HEAVENLY!
Thanks for the post! I have never seen this one.
To make a peanut butter dump cake, you will need 1 box of yellow cake mix, 1 cup of creamy peanut butter, 1 stick of butter, 1 can of sweetened condensed milk, and 1 cup of chocolate chips.
Yes, you can use chunky peanut butter if you prefer a more textured cake. However, the consistency may be slightly different than if you use creamy peanut butter.
To make a gluten-free version of this peanut butter dump cake, you can substitute the yellow cake mix for a gluten-free cake mix. You can also use gluten-free graham crackers or gluten-free cookies instead of the cake mix for the crust.
Yes, you can use any type of chocolate you like in this recipe. Chopped chocolate bars or chocolate chunks would work well, or you could even use white chocolate chips for a different flavor.
If you have any leftovers of this cake, you can store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for longer storage, but it may be slightly less moist when thawed.