Chocolate Peanut Butter Cake

• FOR THE CAKE:
• 1 cup Unsweetened Almond Milk
• 1/2 cups Chunky Peanut Butter
• 1 teaspoon Vanilla Extract
• 1/2 cups Liquid Egg Whites
• 1 box (15 To 16 Oz. Size) Yellow Cake Mix
• 1 cup Chocolate Chips
• FOR THE TOPPING:
• 1/4 cups Chunky Peanut Butter
• 3 Tablespoons Almond Milk
• 1 cup Chocolate Chips
• 1/4 cups Dry Roasted Peanuts, Crushed

1. For the cake:
2. Preheat oven to 350u0b0F. Mix almond milk, peanut butter, vanilla extra and egg whites in a large bowl. Add cake mix and stir until combined. Fold in chocolate chips.
3. Pour into a greased and floured bundt pan (I recommend baking spray) and bake for about 45-55 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Leave in the bundt pan for 10 minutes, then flip it out of the pan onto a serving plate.
4. After an hour of cooling, prepare the topping.
5. For the topping:
6. Place peanut butter, almond milk, and chocolate chips in a microwave-safe bowl. Nuke for 40 seconds, stopping halfway through to stir and melt completely.
7. Immediately frost the entire cake, and sprinkle the peanuts on top.

cake, milk, chunky peanut butter, vanilla, liquid egg whites, chocolate chips, ubc, almond milk, chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cake-3/ (may not work)