Mini Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze

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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.

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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.

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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.

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It wasn't bad but not worth it. I found the cake dry and the pieces of peanut butter chips were okay but nothing great. I think I could just buy dry cake mix in the box and add the chips and get better results with much less time. However, the glaze what very good and sweet.

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The cake was delicious. They were easy to make as well. I just wish my chips could have melted instead of retaining their shape.

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Though the prep was easy, I found the cakes to be on the dry side.

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delicious very easy to make

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I'm teaching my best friend's four kids to bake (and very apt pupils they are!. We've made the bundt cakes and also used the chocolate cake recipe on it's own for cupcakes. The kids all love it, and they feel a real sense of accomplishment for having made it themselves.