Community Pick
Chocolate Peanut Butter Bundt Cake
"I thank my awesome neighbor, Alison for this fine recipe. I am not a huge fan of chocolate, but I must say, this is a great (and easy) cake.
Because I only have a regular standard bundt cake pan, I make this in the oven. But if any of you have the Pampered Chef's Stoneware Bundt pan, this cake bakes in the microwave in 12 minutes!!! Alison always makes it in the microwave. When she gave me this recipe, I almost fell on the floor at how easy it was and she made it in the microwave?????
I increased the amount of p.b. cups because I love peanut butter. ;)"
photo by limeandspoontt
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 1 (18 ounce) devil's food cake mix
- 1 (16 ounce) carton sour cream, NOT fat free
- 3 eggs
- 10 miniature peanut butter cups, unwrapped and each cut in half
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup creamy peanut butter
directions
- Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
- IGNORE the cake mix package directions.
- In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
- Pour HALF of this batter into the prepared Bundt cake pan.
- Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
- Evenly top with remaining batter.
- Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
- Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
- After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
- Drizzle over the cooled cake.
- *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.
Questions & Replies
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Reviews
-
My daughter and I made this for my husband's birthday. We used low fat sour cream and more peanut butter cups than called for. Everyone loved this! Not super sweet but wonderful chocolate and peanut butter flavor! Thanks. -
super simple and that frosting was so good and really cut the sweetness of the cake! Made the boxed cake a lot richer and upgraded it a lot!
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Made this to rave reviews for a party. Making it again for a cake walk at my daughter's school tomorrow. Weirdly, my family and I don't like the cake, either because of the large quantity of sour cream or because we don't like box cakes. I may try it again with one of the copycat recipes for box mix, to see if we like it better! :) I did use at least 20 mini-pb cups last time, 25 this time, and I'm going to chop some for the top. The finished cake is beautiful, and the recipe is so easy! This is likely going to be my go-to cake for parties/events from now on. Thanks! -
This cake was so easy, yet so delicious you would have thought I slaved over it, but didn't! The peanut butter taste was great but not overwhelming. Family enjoyed this, and whenever I need a peanut butter chocolate fix, I know where to find it! Thanks for sharing! -
Wowzersssss! everyone loved it ,there's none left , lol. This one will be in my favorites, ty for posting Parsley..So easy to make too. Anyone who likes peanut butter and chocolate, you must try this recipe, you won't regret it. I cooked mine for 1 hour at 325 degrees, in black bundt pan.
see 24 more reviews
Tweaks
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I did not have as much luck as everyone else. I used a dark chocolate cake mix, and maybe it's not as sweet as devils food is. The peanut butter cups in the middle sunk to the bottom, so they kind of pooled at the rounded part of the the bundt. I used my pampered chef stone bundt pan in the microwave, as directed for 12 mins on high. I have made cakes successfully this way before. But this is one was very dry at the edges. If I try again I will use devils food mix and microwave it for a little less time. I will also put the peanut butter cups in after about 2/3 of the batter instead of half.<br/><br/>The one trick I tried that seemed to work well has to do with the frosting. I bought a bag of mini peanut butter cups for the recipe, but only used a dozen as directed inside the cake. So instead of melting peanut butter and chocolate together, I just used the rest of the bag of peanut butter cups which measured out to a little over a cup.<br/><br/>My husband took the leftovers to work the next day and said the cake was moister after having sat for a day (covered in fridge).
RECIPE SUBMITTED BY
*Parsley*
United States
