Caroline, Chicago, IL
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.
November 17th, 2008 at 8:41 am
What a yummy looking cake!
Coincidentally, I wrote about my pregnancy cravings today in my blog:http://danamccauley.wordpress.com/2008/11/17/worth-replacing-golden-syrup/
November 17th, 2008 at 9:01 am
superbly yummy looking!i could have that for a breakfast or dessert for a ffew days
November 17th, 2008 at 12:25 pm
What a great looking cake! Doesn’t look that difficult from the recipe either, I’m going to have to file this one away! Thanks for the recipe!
November 17th, 2008 at 2:32 pm
YES YES YES!!! This looks simply amazing. Nothing bundt cake? I disagree, it’s so much more. (sorry, couldn’t resist that pun!)
November 17th, 2008 at 3:08 pm
Holy cow.
November 17th, 2008 at 8:24 pm
This is officially the most dangerous looking cake! I cannot wait to try it out!
November 17th, 2008 at 9:10 pm
I agree. This is indeed dangerous, cause I think I have all the ingredients in my pantry. Plus, everyone loves a bundt.
November 18th, 2008 at 4:08 pm
Would that you make one for Turkey Day!!!
November 18th, 2008 at 8:47 pm
I just found a use for all those Reeses Peanut Butter Cups my kids got while trick-or-treating. My shopping list now includes a box cake mix.
November 19th, 2008 at 8:58 am
Well, tis the season for that amazing peanut butter cake from SK - I made it for a baby shower this weekend! Yours looks markedly easier, and equally yummy.
December 11th, 2008 at 6:41 am
[…] And what does every Birthday party need? Birthday Cake of course! I scoured the internet, and out various cookbooks at home, looking for a cake to make for the day. I didn’t want anything to “party cake” looking, as neither of the Birthdayers are particularly “sweets” people. But I still wanted something delectable! Finally I came across this ‘Chocolate Peanut Butter Bundt Cake‘ over at Whipped. It looks like the perfect blend of naughtiness and simplicity that I was searching for. I’ll let you know how it goes. […]
December 12th, 2008 at 11:03 am
Okay, Chocolate Lovers out there; listen up! Do I have a recipe for you! This great old recipe is from the folks at Hershey’s Chocolate. Chocolate and cherries just seem to go together and this recipe is more proof of that. When you serve these tasty squares to your friends, be sure to have a copy of the recipe handy. They are sure to ask for it. Or you can be secretive, if you want, and tell them it’s one of your vintage recipes that you just don’t share. But be warned, they will be expecting you to make them anytime you get together.
December 14th, 2008 at 1:29 am
[…] A quick short post before I go off to begin and finish an assignment for Uni that is due tomorrow. I just had to let you know how well my Chocolate Peanut Butter Bundt Cake turned out. I made it yesterday for my sister and hubby’s joint birthday dinner. After some intense searching for mini Reese’s Peanut Butter Cups around Melbourne, note; they don’t exist, some grumpy sooking ensued, then I decided to replace the cups with peanut butter and choc bits. The result … maybe the best / most successful cake I have ever made! […]
December 15th, 2008 at 9:03 am
Nice post i like it, keep it up.
Find more at
http://www.morefood.co.uk/cakeology.html
January 12th, 2009 at 10:14 am
Thanks for the information…I bookmarked your site, and I appreciate your time and effort to make your blog a success!