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
- Preheat oven to 350 degrees.
- In a mixing bowl, add flour, 2.5 cups sugar, .5 cups cocoa, baking soda and salt. Whisk ingredients together.
- 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.
- Slowly add in the dry ingredients bowl to your wet ingredients bowl using the hand or stand mixer to mix together.
- Grease and flour a fluted tube pan. I used a 12.5 cup capacity Bundt cake pan.
- Pour half the cake mix into pan.
- 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.
- Spoon peanut butter mix into the center of the cake pan.
- Pour the remainder of the cake mix into pan.
- Bake for 55-65 minutes, until a toothpick inserted comes out clean.
- Let cool. I like to add my icing when the cake is still a bit warm so it cascades and melts over the top.
- 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.
- Chop 5 REESE’S Peanut Butter Cups and sprinkle over top.
- Serve with a glass of milk or cup of coffee.