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Sunday, December 19, 2010

Tricia's Week 50 recipe: Peanut Butter Chocolate Chip Bundt Cake

This week was Trev's b-day, so I wanted to make him a cake that I'd not made before.  The following was found when searching the internets for a suitable recipe:



Ingredients:

  • 2-1/4 cups flour
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup milk
  • 1-1/2 tsp. vanilla
  • 3 eggs
  • 2 cups semisweet chocolate chips, divided
  • 1/3 cup peanut butter

Preparation:

Preheat oven to 350 degrees F. Spray a 12-inch Bundt pan with nonstick baking spray containing flour (even nonstick pans) and set aside.Or, if you do not have such a wonderful invention as baking spray (which I wish I did), laboriously spray and flour your pan.  
In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed. By hand, stir in 1/2 cup chocolate chips. Spoon batter into pan.  Bake at 350 degrees for 55-65 minutes until set, brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick). Cool in pan for 5-10 minutes, then loosen edges and turn pan onto serving plate. Cool completely, then frost.
Frosting:
In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.

This cake really is like a giant peanut butter cup as a cake.  It's very rich, and I think I cooked it about 4 min too long, b/c it seemed a bit dry to me.  I'm still learning the intricacies of my bundt pan.  Still, it's very nummy with vanilla iced cream, and I think my coworkers will thank me for sharing some with them.  Or maybe Trev's coworkers, as it was for his birthday.  Also, I made fudge this weekend that I haven't even tried!  

4 comments:

  1. Recommend Jif Natural as a baking peanut butter. Better than non-natural's in that it doesn't have the high fructose corn syrup or any of those types of long words I can't say, but unlike the 'peanuts' or 'peanuts/salt' kind, it doesn't need to be stirred first to get the oils back in, and is more moist.

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  2. This is excellent with a nice cup of tea!

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  3. Sometimes I wish I liked peanut butter in my chocolate. From what I saw, everyone seemed to like it!

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