Ingredients
Units
Scale
Cake
- 1 cup honey roasted peanuts, chopped
- 2 cups all purpose flour
- 1 1/4 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 3 large eggs
- 2/3 cup skim milk
- 1 teaspoon pure vanilla extract
Chocolate Glaze
- 3 oz. (3 squares) chopped semisweet chocolate (or 1/2 C morsels)
- 2 tablespoons unsalted butter
- 3 tablespoons light corn syrup
Instructions
- Grease and flour 12-cup bundt cake pan. Sprinkle nuts evenly in bottom of pan. Heat oven to 325ºF.
- In medium bowl, mix flour, sugar, baking powder and salt; set aside.
- In large bowl, beat both butters with an electric mixer on medium speed until smooth, scraping alongside bowl occasionally. Beat in eggs.
- On low speed, beat in milk and vanilla until combined. Beat in flour mixture just until blended, scraping alongside bowl occasionally.
- Spread into pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan, remove and allow additional cool time of 2 hours prior to glazing.
- Meanwhile, microwave chocolate with butter on HIGH for 20 seconds. Remove and stir mixture until chocolate is completely melted.
- Add corn syrup and stir well. Pour onto desired dessert or use as a dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cake
- Cuisine: American