Carmel Chocolate Chip Bundt Cake-convection oven

By ligibbs

Ingredients

• CARAMEL GLAZE:
• 1 (18 oz) box yellow cake mix
• 1/3 cup creamy peanut butter
• 4 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 tspn vanilla
• 1 cup pecans, chopped
• 1 cup (6 oz) semi-sweet chocolate chips
• 2 Tblspn butter, melted
• 3/4 cup brown sugar, firmly packed
• 1 tspn cornstarch/flour
• 1/4 cup whipping cream
• 1/2 tspn vanilla

Details

Servings 8
Cooking time 40mins

Preparation

Step 1

Place metal rack on turntable. Preheat oven to 350. In large mixing bowl, combine cake mix, peanut butter, eggs, water, oil, and vanilla. Beat on medium speed for 3 minutes with electric mixer.
Grease and flour a 12-cup bundt pan. Pour in 1/3 of the cake batter, sprinkle 1/3 cup peanuts with 1/3 cup chocolate chips over batter. Repeat with remaining batter, pecans and chocolate chips.
Convection Bake 35-40 minutes. Cool in pan for 10 minutes. Invert onto serving plate. Top with Caramel Glaze.

GLAZE INSTRUCTIONS:
in 4-cup glass measure, combine butter, brown sugar and cornstarch. Mix until smooth. Gradually add whipping cream, stirring to blend. Microwave on HIGH (10) 2-3 minutes until thickened. Stir in vanilla.