Chocolate Peanut Butter Bundt Cake
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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.
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/
superbly yummy looking!i could have that for a breakfast or dessert for a ffew days
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!
YES YES YES!!! This looks simply amazing. Nothing bundt cake? I disagree, it’s so much more. (sorry, couldn’t resist that pun!)
Holy cow.
This is officially the most dangerous looking cake! I cannot wait to try it out!
I agree. This is indeed dangerous, cause I think I have all the ingredients in my pantry. Plus, everyone loves a bundt.
Would that you make one for Turkey Day!!!
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.
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.
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.
Nice post i like it, keep it up.
Find more at
http://www.morefood.co.uk/cakeology.html
Thanks for the information…I bookmarked your site, and I appreciate your time and effort to make your blog a success!
Arrived here via Stumble Upon and the photo alone has me drooling. I can’t wait to try this.
Thanks for sharing the recipe! I made this for my husband’s birthday and everyone loved it! It was so easy to throw together (very important since I have a 10 month old baby boy). It was so rich and delicious! Can’t wait to make it again! :)
Thanks for the recipe. I just made this for my husband for his bday. It looks great! Worked great in my silicon bundt pan! Glaze was not as thick as in the picture but still looks and taste great! I found the little reeses in the candy isle at my local grocery store. They were in a bag. One bag full is plenty! I had some left over to decorate around the sides of the cake! Thanks again!
Hi there… we just made this cake and it is awesome, super moist! but you mentioned you thickened up the glaze, but for some reason ours was super runny. What did you thicken it with… are the 1/2 c Milk 1/4 c Peanut butter and 2 TBLS of powdered sugar the right amounts??? ours was super thin. thanks for your response!
I just made this, and it came out beautifully! I even lightened it up with fat free sour cream and skim milk. Thanks for such a wonderful recipe :)
I am not sure where you’re getting your info, but great topic.
I needs to spend some time learning much more or understanding more.
Thanks for excellent info I was looking for this information for my mission.
I tried an adapted version of the glaze from another website and it was great!