Over-the-Top Chocolate Peanut Butter Bundt Cake

This is a morphed version of the Chocolate Peanut Butter Dream cake I posted last week.  My daughter helped me concoct this lovely cake in honor of my sweet father’s 74th birthday today.  This version is a bit less time consuming but equally fabulous!

Ingredients:

1 box of devil’s food cake
3 eggs
1 c of buttermilk
1/2 c of vegetable oil
1 c of dark chocolate chips (for the cake batter)
Ingredients for the topping on the cake:
1.5- 2 c of chopped up Reese’s Peanut Butter Cups (I purchased the regular sized bag at my local market)
8 oz of dark chocolate, chopped – I used dark chocolate chips (Ghirardelli 60% dark cocoa chips)
1 c of heavy cream

Directions:

Preheat the oven to 350 degrees.  Spray your bundt pan with non stick baking (floured) spray..

In your stand mixer with the paddle attached, mix the cake mix, eggs, buttermilk and oil for 1 minute.  The increase the speed to med/high for 2 minutes.  Fold in 1 c of chocolate chips by hand.  Pour the batter into the bundt pan and bake about 28-30 minutes or until a toothpick inserted comes out clean.

Let the cake cool completely before removing and plating.

Once the cake is completely cooled… Add your 8 oz of chopped chocolate or chips to a bowl and set aside (I used my large measuring cup).  In a small sauce pan heat the heavy cream until it starts to boil.  Remove from the heat and pour over the chopped chocolate. Whisk until it is completely melted and creamy.

At this point you will pour the melted chocolate over top and let it drip down the sides.  Then top the cake with the chopped peanut butter cups.  Then pour a big glass of cold milk and enjoy!

— Knead to Cook

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