A showstopping chocolate-peanut butter Bundt cake.
It’s a year-roundshowstopperthat appeals to both kids and adults alike.
The batter is layered into a cocoa-dustedBundt panwith a lightly sweetened cream cheese and peanut butter filling.
Credit:Alison Miksch; Prop Stylist: Thom Driver; Food Stylist: Loren Wood
The molds were typically cast iron or ceramic, and hard to find in the United States.
Dave designed one and named it a Bundt pan from the German wordbundkuchen, meaning a cake for gathering.
The pan became a part of Nordic Ware’s product line.
The Bundt pans popularity exploded, and Pillsbury followed suit with a line of Bundt cake mixes.
Bundt Cakes vs. To keep the cake moist, Bundt cakes often call for full-fat ingredients in the batter.
Thaw if needed, then glaze and garnish before serving.
)box chocolate cake mix
1(3.9-oz.)
Beat in sugar until well blended.
Beat in cream and egg until smooth.
Prepare Cake:
Preheat oven to 350F.
Fold in peanut butter cups.
Pour half of batter into prepared pan.
Spoon peanut butter filling evenly onto center of batter.
(Do not let filling touch the sides of pan.)
Pour remaining batter over filling.
Tap pan gently on counter to remove air bubbles.
Cool in pan on a wire rack 10 minutes.
Remove from pan to wire rack; cool completely, about 1 hour.
Spoon glaze over cake.
Refrigerate uncovered until glaze is set, about 15 minutes.
Prepare Chocolate Glaze:
Place chocolate morsels in a small bowl.
Pour over chocolate morsels; let stand 2 minutes.
Spoon over cake and Peanut Butter Glaze.
Refrigerate uncovered 10 minutes or until glaze is almost set.
Garnish with chopped peanut butter cups.
(You’ll be using only the dry mixes for the batter.)
Start by measuring the circumference of the pan.
It should be about 10 inches in diameter.
If you better use a larger baking pan, adjust for a slightly shorter baking time.
A smaller pan may not be able to accommodate all the batter without spilling over.
Any box mixes should do nicely here.
