Sunday, March 1, 2009
Any of you fellow cooks out there who have been following our blog for long, know that we're a little nutty for peanut butter in our family. (haha--I just crack myself up sometimes). This cake is moist and peanutty on the inside with a hardened chocolate shell on the outside. In other words, it was crazy good and we gobbled up the whole thing in less than 24 hours.
1 cup milk
3/4 cup creamy peanut butter (divided)
2 cups mini semi-sweet chocolate chips (divided)
1/3 cup chopped peanuts (optional)
Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan; set aside.
In large bowl, with electric mixer at low speed, beat cake mix, milk, 1/2 cup peanut butter, and eggs until blended, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate chips. Pour into prepared pan.
Bake at 350° for 40-45 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove cake from pan.
Meanwhile, microwave remaining 1 cup chocolate chips with 1/4 cup peanut butter on high for 1 minute or until chocolate is melted; stir until smooth. Drizzle or spread over cooled cake and sprinkle with chopped peanuts.