“It’s no secret that a chocolate bundt cake is probably my favorite thing to make when I want to wow someone. It’s indulgent, rich, fancy, and delicious. This is a play off my husbands favorite flavor, peanut butter! It does not disappoint!”
A while back I posted my all time favorite Chocolate Cake (Doctored up cake mix version) and so many of you LOVED it! So when I shared a picture of this PB version on Instagram, so many of you asked for the recipe! It’s just as simple as my Chocolate Bundt Cake, but with a few extra peanut butter ingredients. I can’t wait for you to try it!
Ingredients:
{For the cake}
1 box Duncan Hines Devils Food cake mix
1 small Jello Instant box chocolate pudding. (If you can find chocolate PB or PB you could use that too!)
4 eggs
1/2 cup sour cream
1/2 cup creamy peanut butter
1 cup vegetable oil
1 TB. vanilla
1/2 cup chocolate chips
1/2 cup chopped peanut butter cup candy, tossed in 1 TB. flour to coat
{For the Glaze}
6 TB. cocoa powder
4 TB. salted butter, melted
2 cups powdered sugar
5 TB. hot water
3/4 cup chopped peanut butter cup candy
Directions: {For the Cake}
Preheat the oven to 350 degrees.
Combine all ingredients together minus the candy and chocolate chips. Beat until the mixture comes together, about 1-2 minutes. Fold in the chocolate chips and candy.
Grease a bundt pan really well.
Pour batter into the bundt pan. Bake for 35-45 minutes, or until a toothpick inserted into the cake comes out clean.
Directions: {For the Glaze}
Mix all the ingredients together, minus the chopped candy. Pour the glaze over the semi cooled cake and then sprinkle with the candy.
