Chocolate Peanut Butter Cream Cake




  • 4 0z. softened cream cheese
  •  1/4 c. peanut butter
  • 2 Tbs. confectioners sugar
  • 1 c. Cool Whip


  • 8 0z. softened cream cheese
  • 1/2 c. softened unsalted butter
  • 1 1/2 c. confectioners sugar
  • 1 tsp. gluten free vanilla


  1. Preheat oven to 350°.
  2. Prepare cake mixes according to package directions.
  3. While cakes are cooling, prepare filling.
  4. In small mixing bowl, beat cream cheese, peanut butter and sugar.
  5. Fold in Cool Whip. Mixture should be smooth and fluffy.
  6. Spread evenly between cooled cake layers.
  7. To frost cake: Beat cream cheese and butter together until light and fluffy.
  8. Add sugar and vanilla. Beat until smooth. Frost cake. (Can add colored sugar for decoration).
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