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Peanut Butter Blossom Cake

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Ingredients

Cake

1
box  yellow cake mix
1 1/4
cups water
1/2
cup creamy peanut butter
1/3
cup vegetable oil
3
eggs

Filling

1
box (6-serving size) chocolate instant pudding and pie filling mix
3
cups cold milk

Topping

1 1/2
cups heavy whipping cream
1/3
cup creamy peanut butter
2
tablespoons powdered sugar
15
Hershey's® Kisses® Brand milk chocolate, unwrapped

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • 3
    Cool on cooling rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 4
    In large bowl, beat Filling ingredients with whisk 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • 5
    Beat all Topping ingredients except chocolates in chilled medium bowl with electric mixer on high speed until stiff peaks form. Spread evenly on top of cake; garnish each piece with a chocolate.

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