Monday, January 14, 2013

Peanut Butter Chocolate Chip Bundt Cake

Is there any better flavor combination than peanut butter and chocolate? In this house we tend to think not. When I saw this recipe I knew that it would be a hit with my family and it did not disappoint. The cake is super moist and the chocolate/pb glaze gives it a little extra shot of flavor. 

Peanut Butter Chocolate Chip Bundt Cake

(Slightly Adapted from


  • 2-1/4 cups flour
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter (I prefer chunky)
  • 1/2 cup butter, softened
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup milk
  • 1-1/2 tsp. vanilla
  • 3 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips


Preheat oven to 350 degrees F. Grease and flour a 12-inch Bundt pan.
In large bowl combine all ingredients except chocolate chips and beat on low speed until combined; then beat three minutes at medium speed. By hand, stir in 1/2 cup chocolate chips. Spoon batter into pan.
Bake at 350 degrees for 55-65 minutes until set, brown, and toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then loosen edges and turn pan onto serving plate. Cool completely, then frost.
To make frosting - In a double boiler melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter, stirring until smooth. Spoon over cake. 

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