Ingredients
- 1 stick butter
- 1 3/4 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch salt
- 2 eggs
- 4 ounces melted unsweetened chocolate
- 1 teaspoon pure vanilla extract
- 1 1/4 cups milk
- 1/2 cup peanut butter chips
- 1/4 cup cocoa powder
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
Directions
Preheat the oven to 350 degrees. Grease and lightly flour 12 individual (about 1 cup size) bundt tins.
In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. In a small mixing bowl, sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs, one at a time, to the butter mixture. Mix well after each egg. Add the chocolate and vanilla. Mix well. Add the sifted flour mixture, 1/2 cup at a time, alternating with the milk. Mix well. Fill each tin 1/2 full with the batter. Place some of the peanut butter chips in the center of the batter. Pour the remaining batter over the chips. Place in the oven and cook for about 18 to 20 minutes. Remove from the oven and cool for a couple of minutes in the pan. Invert the cakes onto a wire rack. In a small mixing bowl, combine the cocoa powder, powdered sugar and milk. Mix until smooth. Spoon some of the glaze over each bundt cake. Allow the glaze to set, then serve.
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Read all 8 reviews
By Bethwwilliams
on January 01, 2013
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I didn't make the cake but made the chocolate glaze to put on my own sourcream pound cake of vanilla and chocolate. It was the perfect touch. Very easy and great taste that last for a while. It doesn't get hard so don't wait for it to. It's a great "sauce" for the cake and to dip cake into if you put too much on it.
By SweetsByReese
Omaha, NE
on November 07, 2010
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I didn't have unsweetened chocolate on hand to melt, so I just substituted cocoa powder and oil (usually a conversion on the side of the cocoa powder containter, 3T cocoa 1 T oil = 1 ounce chocolate. I also didn't have peanut butter chips, but simply piped peanut butter in place of the chips, using a pastry bag and any tip will work. Turned out fabulous. Also, I only had one large bundt pan, so I put the whole recipe in that. I think using the oil and cocoa powder substitute helped to keep it moist.
By alyciamarie
Guatemala City
on September 16, 2007
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I made this cake recipe for my husband's birthday. I was hoping the chips would actually melt, but they didn't. Also, it was really difficult getting them out of the bundt pans in tact. The cakes didn't cook together around the chips. The cakes split in half where the chips were. I would also agree with the other reviewers as the cake was a bit on the dry side.
Read all 8 reviews