Chocolate Peanut Butter Nirvana Cake
1 cup water
4 large eggs
1 (3.9 oz.) package instant chocolate pudding and pie filling mix
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1/4 teaspoon almond extract
1/2 cup milk
Chocolate curls or shavings for garnish
HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.
COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.
Serving Size (1 slice, 1/16 of cake), Calories 400 (Calories from Fat 200), Total Fat 22g (Saturated Fat 7g, Trans Fat g), Cholesterol 45mg, Sodium 340mg, Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 33g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.