Chocolate Peanut Butter Bundt Cake
This rich and moist Chocolate Peanut Butter Bundt Cake is the perfect twirl of flavors if you are carving a sweet chocolaty treat with a salty twist!
Ingredients
- 15.25 ounce Box Yellow Cake Mix
- 1 small box of instant chocolate pudding mix I love Hershey's
- 1 cup oil
- 4 large eggs
- 1 cup sour cream
- 1 cup Reese's baking chips
Peanut Butter Glaze
- 3 cups Confectioner Sugar
- 3 tablespoons Milk
- 1 teaspoon Vanilla Extract
- ¼ cup Creamy Peanut Butter
Instructions
Bundt Cake
- Preheat the oven to 350°F,and spray your Bundt cake pan with Bakers Joy cooking spray.
- In a large bowl, combine the chocolate cake mix, eggs, chocolate pudding mix, sour cream, vegetable oil, and fold in peanut butter chips.
- Pour batter in the Bundt pan, and bake for 40 to 45 minutes.
- Allow the cake to cool in the pan for 5 – 10 minutes before removing. Let cake cool completely before adding the peanut butter glaze.
Peanut Butter Glaze
- In a small bowl add confectioner sugar, milk, vanilla, and peanut butter and mix well.
- Heat your mixture in the microwave. Stir every 15 to 20 seconds, until smooth and creamy.
- Drizzle the peanut butter glaze over the cake.
Notes
- Read the Recipe Before You Start
- Start with Room Temperature Ingredients
- Measure Your Ingredients Correctly
- Don't Over mix the Batter
- Preheat the Oven
- Give the Cakes Space in the Oven
- Don't Peek! Keep the Oven Door Closed
- Do the Toothpick
