CRUNCHY-TOPPED PEANUT BUTTER CAKE
Peanut butter lovers, you've met your match. This cake is filled to the brim with creamy peanut butter and chopped honey-roasted peanuts. Did we mention the peanut butter and chocolate glaze?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle nuts evenly in bottom of pan. In medium bowl, mix flour, sugar, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and 3/4 cup peanut butter with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in eggs. On low speed, beat in milk and vanilla. Beat in flour mixture just until blended, scraping bowl occasionally. Spread in pan.
- Bake 55 to 65 minutes or toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes. Stir in hot water, 1 teaspoon at a time, until glaze is smooth and has the consistency of thick syrup. Spoon over top of cake, allowing glaze to run down side.
- In small microwavable bowl, microwave 3 tablespoons peanut butter on High 20 seconds or until it can be stirred smooth and is drizzling consistency. Drizzle over top of chocolate glaze.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 23 g, TransFat 0 g
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