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Midnight Fudge-Drenched Peanut Butter Tunnel Cake

A decadent dessert combining moist chocolate cake and creamy peanut butter filling, drenched in rich chocolate fudge.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box chocolate cake mix Use any preferred chocolate cake mix.
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 pieces eggs Ensure eggs are at room temperature.
For the peanut butter filling
  • 1 cup creamy peanut butter Can substitute with crunchy peanut butter.
  • 1/2 cup powdered sugar
For the fudge sauce
  • 1/2 cup milk
  • 1 cup chocolate chips Use semi-sweet or milk chocolate.
  • 1/2 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the chocolate cake mix, water, vegetable oil, and eggs until smooth.
  3. In a separate bowl, combine the creamy peanut butter and powdered sugar until well mixed.
  4. Pour half of the chocolate cake batter into the prepared baking dish.
  5. Spoon the peanut butter mixture on top of the batter, spreading it evenly.
  6. Pour the remaining chocolate cake batter over the peanut butter layer.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Fudge Sauce
  1. While the cake is baking, heat the milk in a small saucepan over medium heat until it just begins to simmer.
  2. Remove from heat and add the chocolate chips, stirring until smooth.
  3. Stir in the heavy cream until well combined.
Assembly
  1. Once the cake is done baking, poke holes all over the top with a fork.
  2. Pour the chocolate fudge sauce over the cake, making sure to cover it completely.
  3. Allow the cake to cool before serving.

Notes

Store the cake in an airtight container at room temperature for up to three days or freeze tightly wrapped for up to two months.