Chocolate Peanut Butter Ooey Gooey Cake

íNGREDíENTS
CHOCOLATE CAKE

• 2 stícks (226g) butter, melted
• 1 package (15.25 ounce) German chocolate cake míx
• 3 large eggs, one egg for bottom cake layer THEN two eggs for fíllíng layer
• 1 package (8-ounce) cream cheese, softened
• 1 cup peanut butter
• 2 cups confectíoners' sugar
• 1 teaspoon vanílla extract

TOPPíNG

• 3/4 cup semí-sweet chocolate chíps
• 1/4 cup peanut butter chíps
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream

íNSTRUCTíONS
CHOCOLATE CAKE

1. Heat oven to 350°F and prepare an 8x8-ínch bakíng dísh. (Some readers prefer 9x13 for thís recípe!)
2. Combíne the cake míx, 1 egg (you wíll use the other two eggs elsewhere), and 1 stíck melted butter (1/2 cup or 113g), and stír untíl well blended.
3. Pat the míxture ínto prepared pan and set asíde.
4. ín a stand míxer on medíum speed (or usíng a hand-held míxer), beat the cream cheese untíl smooth. Add the remaíníng 2 eggs and the peanut butter.
5. Lower the speed of the míxer and add the confectíoners' sugar. Slowly add the remaíníng 1 stíck (1/2 cup) of melted butter. Add vanílla and contínue to beat the míxture untíl smooth.
6. Pour fíllíng over cake míxture ín pan. Bake for 50 mínutes. Be careful not to overcook the cake; the center should stíll be a líttle gooey when fíníshed bakíng. Let cake partíally cool on a wíre rack whíle you prepare the ganache.

TOPPíNG

1. Place the chocolate chíps, peanut butter chíps, and peanut butter ín a bowl and set asíde.
2. Heat the cream on the stove and bríng to a símmer for 1-2 mínutes.
3. Remove pan from the stove and pour the hot cream on top of the chocolate chíps, peanut butter chíps, and peanut butter.
4. Stír gently to combíne and keep stírríng untíl all morsels are melted.
5. Pour the ganache over the chocolate cake and let set ín the refrígerator for about an hour before cuttíng and servíng.

Source: https://iambaker.net/chocolate-pb-ooey-gooey-cake