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Ingredients
- Chocolate Batter:
- 1 cup Sugar
- 1/4 cup Oil
- 1 Egg
- 1 tsp Vanilla
- 1/2 cup Pareve Milk
- 3/4 cup + 2 Tbsp Flour
- 1/2 cup Cocoa
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Boiling Water
- Peanut Butter Batter:
- 1/4 cup Margarine
- 3/4 cup Creamy Peanut Butter
- 1 cup Sugar
- 1 Egg
- 1 1/3 cups Flour
- 1 cup Pareve Milk
- Peanut Butter Ganache:
- 8 oz Peanut Butter Chips
- 1/2 cup Dessert Topping
- Chocolate Drizzle:
- 3 oz Semi-sweet Chocolate Chips
- 2 Tbsp Dessert Topping
Details
Preparation
Step 1
Preheat oven to 350. Grease a 12-cup bundt pan.
Chocolate Batter:
Place the sugar and oil together in the bowl of an electric mixer and cream until light and fluffy. Beat in the egg, vanilla, and pareve milk. Add the flour, cocoa, baking powder, and baking soda until well combined. Carefully stir in the boiling water.
Peanut Butter Batter:
Cream the margarine, peanut butter, and sugar together in a large bowl until light and fluffy. Beat in the egg. Carefully add in 1/3 of the flour followed by 1/3 of the pareve milk. Continue alternating flour and pareve milk, mixing well between each addition.
Pour a small amount of chocolate batter into the prepared bundt pan. Dot with large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all the batter is in the pan. Bake @ 350 for 1 hour or until a toothpick inserted in the center comes out clean. Cool completely.
Peanut Butter Ganache:
Heat dessert topping just until bubbles form along the sides and pour over peanut butter chips. Whisk until smooth. Pour over cooled cake.
Chocolate Drizzle:
Heat dessert topping just until bubbles form along the sides and pour over chocolate chips. Whisk until smooth. Drizzle over peanut butter ganache.
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