The Bakery Peanut Butter Chocolate Cake

Ingredient-level explanation

Sugar, enriched wheat flour bleached (flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), powdered sugar, eggs, water, palm oil, margarine (palm oil, water, soybean oil, salt, mono - and diglycerides, colored with annatto, calcium disodium edta added as preservative, artificial flavor, vitamin a palmitate added), peanut butter (peanuts, dextrose, hydrogenated cottonseed and rapeseed oil, salt), soybean oil, dark chocolate flavored drizzle (sugar, hydrogenated palm kernel oil, cocoa processed with alkali, buttermilk, cocoa, milkfat, hydrogenated palm oil, sorbitan monostearate and soy lecithin and polysorbate 60 [emulsifiers], natural and artificial flavors), canola oil, invert sugar, cocoa processed with alkali, corn syrup, chocolate sprinkles (sugar, hydrogenated palm kernel oil, cocoa powder, soy lecithin, arabic gum, confectioner's glaze [shellac]), high oleic sunflower and/or canola oil, mono - and diglycerides, glycerin, egg whites, propylene glycol mono - and diesters of fatty acids, milk chocolate peanut butter cups (milk chocolate [sugar, cocoa butter, chocolate, milk, soy lecithin, (emulsifier), natural flavors], sugar, peanut butter [peanuts, salt], palm kernel oil, partially defatted peanut flour, nonfat milk, salt, soy lecithin [emulsifier]), food starch-modified, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), hydrogenated cottonseed oil, dextrose, salt, soy flour, whey, potassium sorbate and sodium propionate and sorbic acid (preservatives), corn flour, soy lecithin, nonfat milk, polysorbate 60, xanthan gum, polyglycerol esters of fatty acids, medium chain triglycerides, polysorbate 80, yellow lake 5, yellow lake 6, blue lake 2, red lake 40, guar gum, cellulose gum, sorbitol, natural and artificial flavor, datem, citric acid, cornstarch.