Chocolate Peanut Butter Layered Bundt Cake #BundAMonth
 
Prep time
Cook time
Total time
 
Take the peanut butter-chocolate combo to new heights with layers of lusciousness in moist, irresistible cupcakes.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • Chocolate Cake Batter
  • 1½ cups Pillsbury BEST® All Purpose Flour
  • ⅓ cup Hershey’s® baking cocoa
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup Crisco® Pure Vegetable Oil
  • 1 cup water
  • 1 tablespoon white vinegar
  • ½ teaspoon McCormick® Pure Vanilla Extract
  • Peanut Butter Batter
  • 1 LAND O LAKES® Egg
  • 1 package (8 oz) cream cheese, softened
  • ¾ cup Creamy Peanut Butter
  • ⅓ cup granulated sugar
  • ⅓ cup powdered sugar
  • Glaze
  • 2 tablespoons of butter
  • ¼ Cup of creamy peanut butter
  • ½ Cup powdered sugar
  • 2 tablespoons of milk
Instructions
  1. Preheat oven to 350°F.
  2. Spray bundt pan with Pam and coat generously with plain bread crumbs.
  3. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
  4. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
  5. Drop large dollops of the peanut butter batter into bundt pan.
  6. Pour chocolate batter over peanut butter batter dollops.
  7. Drop remaining peanut butter batter in dollops around pan.
  8. Cover with remaining chocolate batter
  9. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean (do not overbake).
  10. Cool in pan 10 minutes.
  11. Invert pan onto baking rack and allow cake to completely cool before topping with glaze.
  12. Making glaze
  13. Melt butter in small bowl
  14. In separate small bowl microwave peanut butter until smooth, then mix thoroughly with melted butter
  15. Add powdered sugar to butter mixture until consistency changes to thick paste
  16. Add milk, stir thoroughly. Add a few more drops of milk if necessary to get the consistency you want.
  17. Drizzle warm glaze over completely cooled cake
  18. Allow glaze to cool and set for 5-10 minutes, then serve.
Recipe by In The Kitchen With KP at http://www.inthekitchenwithkp.com/recipes/chocolate-peanut-butter-layered-bundt-cake-bundamonth