Let’s start the week out with something extra delectable, shall we? A real diet breaker. A get your mind out of the Monday-gutter type of recipe.

I love bundt cakes. They are usually quite quick and easy to make. They look pretty. They feed a crowd. This cake was baked over the weekend to satisfy the cravings of a pregnant friend. Originally, I had planned to make this amazing cake found over at smitten kitchen, but time crept up on me and in a pinch, I turned to the bundt again.

As you will see, this recipes starts with a Duncan Hines Devil’s Food cake mix. Coupled with a heap of sour cream and some eggs, it is hard to screw this one up. The recipe I used called for a different kind of glaze that didn’t work out so I improvised with this thick peanut butter concoction. And, I have altered the recipe to include a lot more peanut butter cups inside. To be completely honest, I will admit that this does not rate up there with the best of the best of the best cakes in my repertoire but the ratio of ease to taste is high, which makes it a great last-minute crowd pleaser.

Chocolate Peanut Butter Bundt Cake
1 box Duncan Hines Devil’s Food Cake mix
16 oz. sour cream
3 large eggs
20 mini peanut butter cups

For the glaze:
1/2 cup whole milk
1/4 cup smooth peanut butter
2 Tablespoons powdered sugar

Preheat oven to 350 degrees. Put the cake mix, sour cream and eggs in a bowl and beat with electric mixer on medium until fully combined, about 3-4 minutes. Grease and flour a bundt pan. Put half the batter in the pan. Cut peanut butter cups in quarters and sprinkle them over the batter. Top with remaining batter. Cook at 350 degrees for 40-50 minutes or until toothpick comes out clean. Let cake stand in pan for 10 minutes. Turn it out on a rack to cool.


For the glaze: Heat milk in a sauce pan. Whisk peanut butter in to hot milk. Whisk in powdered sugar. Put cake on rack over a sheet pan (to catch extra glaze) Drizzle the glaze over the cake and serve right after glazing.