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Who doesn't like a good bundt cake. You don't have to worry about stacking layers, no cupcake liners, and you can still pile on the frosting.
I tried something new with this one and added peanut butter to the cake batter. Result: amazingly moist and delicious cake! With the addition of peanut butter cream frosting...you better get a big ol' glass of milk with this one. Seriously, this cake is amazing!
I'm pretty excited to take this one to work. I think it will make my co-workers veryyyyy happy.
Chocolate Peanut Butter Cake
w/ Peanut Butter Cream Cheese Frosting
Cake
1 box white cake mix
1/2 cup cocoa powder
1/4 cup sugar
1/2 cup creamy peanut butter
3 egg whites
1 1/4 cup water
1/3 cup oil
Preheat oven to 350 degrees. Grease and flour the bundt pan and set aside.
Combine all ingredients in a large bowl and mix until smooth, at least 2 minutes. Pour into bunt pan and bake for 40-45 minutes until knife comes out clean.
Allow cake to sit in pan for a couple minutes and then invert pan onto cooling rack. Wait another couple minutes and slowly lift pan off cake. Let cake cool completely before frosting.
Frosting
8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar (or more, depending on desired consistency)
2/3 cup creamy peanut butter
2-4 tablespoons milk (more/less, depending on desired consistency)
With an electric mixer, cream together cream cheese and butter. Add vanilla and 2 cups of powdered sugar. Blend until smooth. Add remaining 2 cups of powdered sugar, peanut butter, and milk. Combine until smooth.
Spread frosting onto cooled bunt cake. For a little extra deliciousness, drizzle hot fudge sauce over frosted cake.
Serve with a big glass of milk.
Serves 12-14.
Frosting Source: A Cooking Bookworm
Printer Friendly Recipe
