Chocolate Peanut Butter Pudding Cake
  • Servings: 12
  • 2 packages (7 oz. each) apple and cinnamon muffin mix
  • 2-1/4 cups water, divided
  • 1 cup chunky applesauce
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips
  • 1-1/3 cups packed light brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter or margarine
  • Whipped topping (optional)
  1. Heat oven to 350°F.
  2. With fork, stir together dry muffin mix and 1 cup water until well blended in 13x9x2-inch baking pan.
  3. Stir in applesauce, chocolate chips and peanut butter chips.
  4. Stir together brown sugar, remaining 1-1/4 cups water, lemon juice and butter in medium saucepan.
  5. Cook over medium heat, stirring constantly, until mixture boils; pour carefully over chip mixture in pan.
  7. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
  8. Cool slightly; serve warm with whipped topping, if desired.