Chocolate Peanut Butter Pudding Cake

This Chocolate Peanut Butter Pudding Cake recipe is built on classic and indulgent combinations. Inspired by traditional bread pudding this recipe has a luscious extramoist texture. And it brings the flavor with REESES Peanut Butter Chips and HERSHEYS SPECIAL DARK Mildly Sweet Chocolate Chips. Serve your Chocolate Peanut Butter Pudding Cake warm with a scoop of vanilla ice cream for even more creamy deliciousness.
Ingredients
2 packages
apple and cinnamon muffin mix 7 oz each
2 14 cups
water divided
1 cup
chunky applesauce
1 cup
SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEYS SemiSweet Chocolate Chips
1 cup
Peanut Butter Chips
1 13 cups
packed light brown sugar
2 Tbsps
lemon juice
1 Tbsp
butter or margarine
whipped topping optional
Directions
Heat oven to 350F. With fork stir together dry muffin mix and 1 cup water until well blended in 13x9x2inch baking pan. Stir in applesauce chocolate chips and peanut butter chips.
2
Stir together brown sugar remaining 114 cups water lemon juice and butter in medium saucepan. Cook over medium heat stirring constantly until mixture boils pour carefully over chip mixture in pan. Do Not Stir.
3
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool slightly serve warm with whipped topping if desired.