Here is the recipe that I made the night we got together with Pastoor's. Laura's kids have been asking me ever since, to add it to the blog because they LOVED it! It is a bit rich, and fat free of course, but light and fluffy. The recipe came out of the Rock Valley CRC cookbook; I am not sure if it rivals the "green bible" but I do know this...Iowa women sure know how to cook, bake, and make people pleasantly plump.
Chocolate Peanut Delight
1 package chocolate cake mix
1/2 cup butter or margarine, melted
1/2 cup milk
1 egg
1 cups chopped peanuts, divided
8 oz cream cheese
1 cup peanut butter
1 (14 oz) can sweetened condensed milk
1 1/2 teaspoon vanilla
1 (16 oz) carton whipped cream, divided
1/2 cup chocolate chips
4 1/2 teaspoon butter or margarine
1/2 teaspoon vanilla
Mix dry cake mix, butter, milk, and egg. Add 3/4 cup peanuts. Spread into greased 9x13 pan and bake at 350* for 30 minutes or until toothpick comes out clean. Cool. Beat cream cheese, peanut butter, sugar, condensed milk, and vanilla until smooth. Fold in 3 cups of the whipped cream. Spread over crust; top with remaining whipped cream and peanuts. Melt chocolate chips and butter. Add vanilla. Drizzle over cake. Refrigerate for 2-3 hours before eating or cutting.
*I did not use peanuts on the top but chopped peanut butter cups instead.
*I did not have enough whipping cream to put it in the main part of the dessert and on top so I just mixed it all in and then topped it with the chocolate and peanut butter cups.
enjoy!
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