Thursday, November 12, 2009

Peanut Butter and HeAvEnLy GoOdNeSs in a bundt!

Chocolate Peanut Butter Bundt Cake starring Reeces Peanut Butter Cups

If you have a peanut butter lover in your life then go ahead and go crazy with this recipe~ The creative cooks at Whipped the blog shared this and due to an excess of leftover candy from my Halloween party it was the perfect match...instead of using the recommended mini reeces cups i used big reeces and crushed them in a bag with my hands so they were nice and crumbled. I also used many more than the recipe called for so the middle of the cake woud be nice and filled with peanut butter goodness...Just be cautious not to mash the reeces too much or else you will have a mess on your hands. For the glaze I used a tad bit more peanut butter to give it that nice little extra kick and the consistency was perfect. For a finishing touch I shaved chocolate over the glaze to give it a little something specail...Enjoy!


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.

Glaze Directions: 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.