Super-Moist Chocolate Cake with Fluffy Peanut Butter Frosting
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- CAKE:
- 1 box (18.25 oz.) chocolate cake mix
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 cup water
- 3 eggs
- 1 tsp. ground cinnamon
- FROSTING:
- 1 jar (225 mL) marshmallow creme
- 1/2 cup creamy peanut butter
- 1/3 cup I Can't Believe It's Not Butter!® Spread
- 1 1/3 cups confectioners sugar
- 2 Tbsp. milk
- 1/4 tsp. vanilla extract
Nutritional information
Amount per serving
Calories530
Calories from Fat270
Total Fat30g
Saturated Fat6g
Trans Fat0g
Cholesterol60mg
Sodium600mg
Total Carbs62g
Dietary Fiber2g
Sugars43g
Protein7g
Calcium8%
Iron15%
Vitamin C0%
Vitamin A6%
Method
- 1 Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
- 2 Beat all ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
- 3 Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
- 4 Beat marshmallow creme, peanut butter and Spread in small bowl with electric mixer at low speed until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting** on completely cooled cake.