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Chocolate-Peanut Butter Cake with Baby Ruth Frosting

Prep:
15 mins
Cooking:
45 mins
Cooling:
30 mins
Yields:
15
Chocolate-Peanut Butter Cake with Baby Ruth Frosting is the perfect combination. This recipe works great with left over holiday candy, and by using chocolate cake mix, is a snap to make.

Ingredients

Directions

PREHEAT oven to 350° F. Lightly grease and flour 13 x 9-inch baking pan.

PREPARE cake mix batter according to package directions, adding peanut butter before mixing. Pour into prepared pan.

BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

PLACE chopped Baby Ruth and butter in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until Baby Ruth is melted. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby Ruth mixture. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Cool in refrigerator for 30 minutes; stir.

FROST cake with Baby Ruth frosting. Refrigerate cake until ready to serve.

Nutritional Information

  • Serving Size
    1/15 of recipe
  • Calories 580
  • Calories from Fat 330

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 36g 56%
  • Saturated Fat 12g 59%
  • Cholesterol 90mg 30%
  • Sodium 500mg 21%
  • Carbohydrates 59g 20%
  • Dietary Fiber 3g 11%
  • Sugars 41g
  • Protein 12g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 15%