Peanut Butter Crunch Cake - Cake Odyssey Bonus

Our school PTO held a Family Night recently that included a dessert potluck, among other things.  Now, potlucks can go one of two ways:

1. You don't have enough food because some people forget or, quite simply, are slackers.
2. You have waaaay too much food!  (which in my book, when discussing desserts, is an excellent problem to have!)

So, we ended up with situation #2 listed above.  There were more cookies and cupcakes and brownies and cakes than should ever be in one solitary room.  I brought two desserts because, well, I was anticipating some slackers.  Little did I know!

Here's one of the desserts I brought.  Once again, the chocolate-peanut-butter combination that we all know and love.  Let me introduce you to...

Peanut Butter Crunch Cake

Here's What You Need:

1 yellow cake mix (pudding included)

1/2 cup brown sugar

1 cup chunky peanut butter

1 cup water

1/4 cup oil

3 eggs

1/2 cup semisweet chocolate chips

1/2 cup peanut butter chips

1/2 cup shopped peanuts

Here's What You Do:

Preheat the oven to 350 degrees and lightly grease and flour a 13x9 inch baking pan.  In a large bowl, combine the cake mix, brown sugar and peanut butter on low speed with your mixer.  Reserve 1/2 cup of the mixture and set it aside.  To the remianing mixture, add water, oil and eggs.  Blend this on low until the batter is moistened.  Then beat it on high for about 2 minutes.  By hand, stir in 1/4 cup of chocolate chips and 1/4 cup of peanut butter chips.  Pour the batter into the baking pan.  Add the remaining chocolate chips and the chopped peanuts to the reserved mixture.  Sprinkle this over the batter.  Bake the cake for 40-50 minutes.  Immediately sprinkle the remaining 1/4 cup peanut butter chips to the top of the cake and lightly press down into the top of the cake.  Cool before serving.  Although, don't cool too much...this cake is DIVINE when it's eaten warm!