It’s hard to improve on the classic peanut butter blossom cookie, so we didn’t even bother trying. So come and check out this amazing recipe that you will love!
Preparation Time: 25 mins
Cook: 33 mins
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 1 1/4 cups water
- ½ cup creamy peanut butter
- ⅓ cup vegetable oil
- 3 eggs
- 1 box (6-serving size) chocolate instant pudding and pie filling mix
- 3 cups cold milk
- 1 ½ cups heavy whipping cream
- ⅓ cup creamy peanut butter
- 2 tablespoons powdered sugar
- 15 Hershey’s® Kisses® Brand milk chocolate, unwrapped
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only on a 13×9-inch pan.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour into the pan. Bake for 26 to 33 minutes or until a toothpick inserted in the center comes out clean.
Cool on the cooling rack for 5 minutes. With the handle of a wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to the bottom of the cake every 1/2 inch, wiping spoon handles occasionally to reduce sticking.
In a large bowl, beat Filling ingredients with a whisk for 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of the cake.) Refrigerate for 1 hour.
Beat all Topping ingredients except chocolates in a chilled medium bowl with an electric mixer on high speed until stiff peaks form. Spread evenly on top of cake; garnish each piece with chocolate.