Chocolate Peanut Butter Bundt Cake

Modified

Photo by Michelle F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 1

    box devil’s food cake mix

  • 1

    (3.9 oz) package instant chocolate pudding mix

  • 1

    cup regular or light sour cream

  • 1

    cup canola 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

    TB butter, melted

  • 1

    tsp vanilla extract

  • 1/8

    tsp salt

  • Glaze:

  • For Chocolate Glaze:

  • 2/3

    cup semi-sweet or milk chocolate chips

  • 1/3

    cup heavy cream

  • For Peanut Butter Glaze:

  • 2/3

    cup peanut butter chips

  • 1/3

    cup heavy cream

Directions

Cake: Preheat oven to 350. Combine the cake ingredients in a large bowl & mix with a mixer, being sure not to over mix. Set aside. In a medium bowl, use a mixer to combine peanut butter, butter, powdered sugar, vanilla, & salt. Spoon half of the 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. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven & allow to cool on a wire rack. Remove from bundt pan & top with powdered sugar or the chocolate & peanut butter glaze. For glaze: In 2 small microwave safe glass bowls, combine the glaze ingredients. Microwave for 30 seconds, remove from microwave, & stir well. Return to microwave for 15 seconds, whisk, then continue to repeat as needed until mixtures are smooth. Spoon or pour over cake.

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