Peanut Butter Blossom Cake

Ingredients

Cake

box yellow cake mix

1 1/4

cups water

1/2

cup creamy peanut butter

1/3

cup vegetable oil

eggs

Filling

box (6-serving size) chocolate instant pudding and pie filling mix

cups cold milk

Topping

1 1/2

cups heavy whipping cream

1/3

cup creamy peanut butter

tablespoons powdered sugar

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.

Comments

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