Peanut Butter Chocolate Gooey Butter Cake

Peanut Butter Chocolate Gooey Butter Cake For the crust: 18.25 ounces chocolate cake mix 1 egg 1/2 cup butter melted cooking spray For the filling: 8 ounces mini peanut butter cups 8 ounces cream cheese softened 1 cup peanut butter 3 eggs 1/2 teaspoon vanilla 1/2 cup butter melted 16 ounces powdered sugar whipped cream and chopped peanut butter cups for garnish Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. Place the cake mix, 1 egg and 1/2 cup of butter in the bowl of a mixer. Beat until well blended. Press the cake mixture evenly into the bottom of the dish. Scatter the peanut butter cups evenly all over the cake layer. Place the cream cheese and peanut butter in the bowl of a mixer; beat until smooth. Add the eggs, vanilla and butter to the bowl, then mix until well combined. Slowly add the powdered sugar with the mixer on low. Mix until just blended. Pour the peanut butter mixture over the cake layer. Bake for 45 minutes or until lightly browned. Cool completely, then cut into squares and serve, topped with whipped cream and chopped peanut butter cups if desired. NOTES Cake can be made up to 3 days before you plan to serve it. Store the cake covered in the refrigerator. Cake can be cut into squares and frozen for later use.