This is one of my new favorite cakes! It's so good and pretty easy to make, plus I've been on a peanut butter kick lately. This is perfect for a potluck, friend's house, party, or just a normal Tuesday night. There is also a nut and egg-free version that I will post, we have an egg and peanut allergy in the family and with a couple of substitutes everyone can enjoy and you can't even tell the difference. You'll be making this more than once.
Ingredients
1 box yellow cake
1/2 cup brown sugar
1 cup peanut butter (substitute sun butter)
1 cup water
1/4 cup vegetable oil
3 eggs (substitute 1/4 cup vanilla greek yogurt)
1 package 6oz semisweet chocolate chip
Instructions
Heat oven to 350 and grease and flour a 13x9 pan. Beat cake mix (dry), brown sugar and peanut butter (or sun butter) in large bowl on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture.
Beat remaining crumbly mixture, the water, oil and eggs (or yogurt) on low speed, scraping bowl, 2 minutes. Pour batter into pan.
Stir crumbly mixture and sprinkle over batter. Sprinkle the chocolate chips over the top.
Bake until cake springs back when touched lightly in center - 40-45 minutes.
