Peanut Butter Chocolate Bundt Cake

Ingredients

• Chocolate Cake
• 4.5 cups all purpose flour
• 2.5 cups granulated sugar
• .5 cup dark cocoa powder
• 1 tablespoon baking soda
• .5 teaspoon salt
• 1 cup vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon vanilla extract
• 1 cup warm water
• 2 cups International Delight® REESE'S Peanut Butter Cup
• Peanut Butter Filling
• 4 ounces cream cheese
• .5 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1 egg
• Peanut Butter Chocolate Icing
• 1/4 cup dark cocoa powder
• 1 cup confectioners sugar
• 3 tablespoons International Delight® REESE'S Peanut Butter Cup
• 5 REESE’S Peanut Butter Cups

Instructions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, add flour, 2.5 cups sugar, .5 cups cocoa, baking soda and salt. Whisk ingredients together.
3. In a separate bowl, add in vegetable oil, vinegar, vanilla extract, warm water water and 2 cups International Delight® REESE'S Peanut Butter Cup. Use a hand or stand mixer to thoroughly mix.
4. Slowly add in the dry ingredients bowl to your wet ingredients bowl using the hand or stand mixer to mix together.
5. Grease and flour a fluted tube pan. I used a 12.5 cup capacity Bundt cake pan.
6. Pour half the cake mix into pan.
7. Mix up your peanut butter filling. With a hand mixer, mix cream cheese and creamy peanut butter until smooth. Add in 1/4 cup sugar and egg. Mix again.
8. Spoon peanut butter mix into the center of the cake pan.
9. Pour the remainder of the cake mix into pan.
10. Bake for 55-65 minutes, until a toothpick inserted comes out clean.
11. Let cool. I like to add my icing when the cake is still a bit warm so it cascades and melts over the top.
12. To make the peanut butter chocolate icing, whisk 1/4 cup cocoa, confectioners sugar and 3 tablespoons International Delight® REESE'S Peanut Butter Cup in a small bowl and cover cake.
13. Chop 5 REESE’S Peanut Butter Cups and sprinkle over top.
14. Serve with a glass of milk or cup of coffee.