PEANUT BUTTER CHOCOLATE FUDGE CAKE
Steps:
- 1. Cake: Pour boiling water over the unsweeteend chocolate - DO NOT STIR; Set aside to cool to lukewarm.
- 2. Cream sugar and butter with an electric mixer until smooth; Beat in eggs and vanilla.
- 3. Pour water off chocolate into a measuring cup and reserve.
- 4. Blend melted chocolate into butter mixture.
- 5. Combine dry ingredients and add to butter mixture alternately with water drained from chocolate. Beat at low speed after each addition; stir in the chips.
- 6. Pour batter into a well-greased 12-cup bundt pan.
- 7. Bake in a 350 oven for 50 to 55 minutes or until cake tests done, and cool 15 minutes and remove from the pan; cool completely.
- 8. When completely cool, spoon chocolate glaze over entire cake; refrigerate until glaze is firm.
- 9. Drizzle peanut butter glaze over chocolate glaze; refrigerate until ready to serve.
- 10. Chocolate glaze: Combine butter, water, corn syrup and vanilla in a skillet; heat to boiling.
- 11. Add chocolate; cover and let stand five minutes.
- 12. Remove lid and stir mixture until smooth; stir in sugar until blended.
- 13. Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.
- 14. Peanut butter glaze: Combine all ingredients in a small bowl and blend well.
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