Chocolate and peanut butter goes together like peas an carrots. OK. Maybe not like peas and carrots, but they are a great pairing, and so is this recipe for Chocolate Peanut Butter Cake, featuring a Pound cake mix available at Kelsick Specialty Market.



1 package 1-2-3 Gluten Free Peri’s Perfect Chocolate Pound cake Mix (Sold at Kelsick!)

5 large eggs, room temperature

1 cup unsalted butter/margarine/shortening, softened

½ cup chunky peanut butter (not all natural)

4 oz. unsweetened chocolate, melted and cooled slightly

2/3 cup whole milk

1 cup semisweet chocolate chips

1 recipe chocolate ganache (recipe follows)

½ cup chopped peanuts




Preheat oven to 325°F. Generously spray a 12-cup bundt pan with non-stick spray.

In a bowl of mixer with paddle attachment, beat butter until light and fluffy. Add 1 cup of Mix to butter and beat approximately 2 minutes. Add peanut butter and melted chocolate and beat well. Add eggs and beat well.

Add remaining 1-2-3 Gluten Free Peri’s Perfect Chocolate Pound cake Mix and milk. Beat well, approximately 3 minutes.

Stir in chocolate chips.

Pour batter into prepared pan.

Bake approximately 1 ¼ hours, until toothpick inserted in center comes out clean.

Let cake cool in pan 5 minutes. Then, carefully invert onto serving platter and let it cool completely.

Glaze cake with chocolate ganache (recipe follows) and sprinkle with chopped peanuts.

Chocolate Ganache



9 oz. bittersweet chocolate, chopped

1 cup heavy cream




Place the chocolate into a medium bowl.

Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over the cake. Start at the center of the cake and work outward.

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