My mom wanted to make a bundt cake because she had never made one before. She started off with a fresh strawberry lemon yogurt cake. It was really good but I like chocolate cake better. She promised the next one could be my pick. So when my time came I chose a peanut butter cup cake! She found it over on Whipped-the blog. I couldn’t wait to try it! Mommy wan’t in a rush so I had to bug her just enough times to make her say yes. It was a LOT of times! So we got baking!
Chocolate Peanut Butter Bundt Cake
1 box Duncan Hines Devil’s Food Cake mix
16 oz. sour cream
3 large eggs
20 mini peanut butter cups
For the glaze:
1/2 cup whole milk
1/4 cup smooth peanut butter
2 Tablespoons powdered sugar
Preheat oven to 350 degrees. Put the cake mix, sour cream and eggs in a bowl and beat with electric mixer or stand mixer on medium until fully combined, about 3-4 minutes. Grease and flour a bundt pan. Put half the batter in the pan. Cut peanut butter cups in quarters and sprinkle them over the batter. Top with remaining batter. Cook at 350 degrees for 40-50 minutes or until toothpick comes out clean. Let cake stand in pan for 10 minutes. Turn it out on a rack to cool.
For the glaze: Heat milk in a sauce pan. Whisk peanut butter in to hot milk. Whisk in powdered sugar. Put cake on rack over a sheet pan (to catch extra glaze) Drizzle the glaze over the cake and serve right after glazing.
It is my favorite cake ever! Mommy let me eat some when it was still gooey and warm with a glass of cold milk. I made a terrible mess though. My face was so covered in cake that she had to wash it for me. You should make it for your kids unless peanuts are bad for you, then don’t make it. But it’s really really good!
If you make it let mommy and me know what you think of it!