Chocolate Chip Peanut Butter Cake
For the Cake
1 box Yellow Cake Mix
1 cup Unsweetened Almond Milk
1/2 cup Chunky Natural Peanut Butter
1 teaspoon Vanilla Extract
1/2 cup liquid egg whites
1 cup Chocolate Chips (I used Trader Joe’s)
For the Topping
1 cup Chocolate Chips
1/4 cup Chunky Natural Peanut Butter
3 tablespoons Unsweetened Almond Milk
Handful crushed Dry Roasted Peanuts
Mix almond milk, peanut butter, vanilla extra and egg whites in a large bowl. Add cake mix and stir till combined. Fold in the chocolate chips. Pour into greased/floured bundt pan (I recommend baking spray) and bake in a 350 degree oven for 45-55 minutes, until a toothpick comes out clean.
Leave in the bundt pan 10 minutes, then flip onto serving plate.
After an hour of cooling, place the topping ingredients (peanut butter, almond milk, and chocolate) in a microwave-safe bowl. Nuke for 40 seconds, stopping halfway through to stir and melt completely.
Immediately frost the entire cake, and sprinkle the peanuts on top.