Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.

I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.

Two years ago: Matzo Ball Soup

GLUTEN-FREE OOEY GOOEY CHOCOLATE PEANUT BUTTER CAKE

Makes 24 bars

Ingredients:

BOTTOM

1 package gluten-free chocolate cake mix (such as Betty Crocker)

1 egg

8 Tbsp unsalted butter, melted

TOP

8 oz. reduced fat cream cheese, softened

1 cup creamy peanut butter

3 eggs

1 tsp vanilla extract

8 Tbsp unsalted butter, melted

1 (16 oz.) box powdered sugar

Directions :

1. Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared baking pan.
3. In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 45 minutes, or until golden on top. Make sure not to over-bake as the center should be a little gooey.
4. Allow to cool before cutting into squares.

Source: Adapted slightly from My Baking Addiction.