This fabulous recipe started out as an accident. I was making Peanut Butter Streusel Bundt Cake and forgot to read the instructions. After a blank moment, I decided to just go ahead and bake the cake, stirring the chocolate chips into the batter. And the cake is beautiful! It's very moist and tender. It rose more than the streusel cake would, just because there was more batter. But it's delicious, peanut buttery, and perfect with the chocolate frosting.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
- 2-1/4 cups flour
- 1 cup brown sugar
- 1 cup sugar
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup milk
- 1-1/2 tsp. vanilla
- 3 eggs
- 2 cups semisweet chocolate chips, divided
- 1/3 cup peanut butter
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 12 cup Bundt pan (even nonstick pans) and set aside.In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter 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 (except some chocolate might stick to the toothpick). Cool in pan for 10 minutes, then loosen edges and turn pan onto serving plate. Cool completely, then frost.
In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake. 16 servings
