Peanut Dipped Cream Filled Chocolate Cakes
 
1 (18.25 ounce) package German Chocolate Cake Mix, fixed according to package directions
Filling:
1 (8 ounce) package cream cheese, softened
1/3 cup brown sugar, packed
1 egg
1/3 cup creamy peanut butter
3 cups Good Earth Gourmet Salted peanuts, crushed
 
2 (7.5 ounce fudge frosting mix- prepared according to package directions) (or your favorite chocolate butter cream recipe)
 
Directions:
Heat oven to 350 degrees.
Fill 24  non stick ungreased muffin cups 2/3 full with chocolate cake batter.
In medium size mixing bowl combine all of the filling ingredients - blend well.  Drop one tablespoon filling mixture in each 24 cups of batter.  Sprinkle batter with 1 teaspoon of crushed peanuts.
Bake in a 350 degree oven for 25-35 minutes or until tooth pick comes out clean. Let cool completely and then remove from pan. Invert each cake (the peanut top is now the bottom).  Frost sides and top.  Roll frosted sides of cake into crushed peanuts..
 
Yield:  24 individual cakes ( these freeze well)

Wendy Nickel