Chocolate and peanut butter are a winning flavor combination that can be
hard to beat. Chocolate and peanut butter come together in a delicious
way in this easy to make bundt cake. No worries about fancy decorating
or layers here, you can just pop this cake out of the bundt pan after
baking, add some glaze and you are ready to serve and enjoy!
This recipe starts with a chocolate cake mix that is doctored up to
create a rich, moist and delicious chocolate cake. I think the star of
this cake is the peanut butter filling layer. The peanut butter filling
is a delicious combination of peanut butter, powdered sugar, butter,
vanilla and salt. If you love peanut butter cups or peanut butter balls,
the filling will remind you of those!
Let's make some cake! As I mentioned, this cake starts from a cake mix.
There are variations in cake mix size these days, but I have made this
cake with everything from a 15oz to 18oz size cake mix, and it has
worked out wonderfully no matter which size I'm using. Any standard
chocolate cake mix will work, and you can get creative with flavors,
from milk to dark chocolate.
The cake mix is mixed up in your mixer. I use my
KitchenAid stand mixer with a Beater Blade for this. To mix up the peanut butter filling I use a
hand mixer. I find that for small amounts, such as the peanut butter filling, the hand mixer works best.
Chocolate Peanut Butter Bundt Cake
INGREDIENTS
CAKE
1 standard size chocolate cake mix
1 package (3.9 oz. - 4 Serving Size) chocolate pudding - DRY MIX
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1/2 cup peanut butter chips (optional)
PEANUT BUTTER FILLING
1 cup creamy peanut butter
1/3 cup powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
GLAZE (you can make chocolate, peanut butter or both) For Chocolate Glaze:
2/3 cup chopped chocolate (semi-sweet or milk chocolate work well)
1/3 cup heavy cream For Peanut Butter Glaze:
2/3 cup peanut butter chips
1/3 cup heavy cream
DIRECTIONS
For cake:
1. Preheat oven to 350 degrees F.
2. Combine all of the cake ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Set aside.
3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer.
4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray. Spoon peanut butter filling on top of the cake batter. Top with remaining cake batter.
5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from bundt pan and top with powdered sugar or chocolate and peanut butter glaze if desired.
For glaze(s):
In a large microwave safe bowl (glass works best) combine chopped chocolate (or peanut butter chips) and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Spoon or pour over cake.
CAKE
1 standard size chocolate cake mix
1 package (3.9 oz. - 4 Serving Size) chocolate pudding - DRY MIX
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1/2 cup peanut butter chips (optional)
PEANUT BUTTER FILLING
1 cup creamy peanut butter
1/3 cup powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
GLAZE (you can make chocolate, peanut butter or both) For Chocolate Glaze:
2/3 cup chopped chocolate (semi-sweet or milk chocolate work well)
1/3 cup heavy cream For Peanut Butter Glaze:
2/3 cup peanut butter chips
1/3 cup heavy cream
DIRECTIONS
For cake:
1. Preheat oven to 350 degrees F.
2. Combine all of the cake ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Set aside.
3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer.
4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray. Spoon peanut butter filling on top of the cake batter. Top with remaining cake batter.
5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from bundt pan and top with powdered sugar or chocolate and peanut butter glaze if desired.
For glaze(s):
In a large microwave safe bowl (glass works best) combine chopped chocolate (or peanut butter chips) and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Spoon or pour over cake.
source : http://www.ebay.com/gds/Chocolate-Peanut-Butter-Bundt-Cake-/10000000210379327/g.html?roken2=ti.pQ2hyaXN0aSBKb2huc3RvbmU=
0 Response to "Chocolate Peanut Butter Bundt Cake"
Post a Comment