Monday, March 9, 2009

PB and chocolate swirled, flaked, and streusel'd cake

A few tweaks to the black/white chocolate cake from a few weeks ago:

1 package (18.25 ounces) yellow cake mix (butter recipe if possible)
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups milk
3/4 cup vegetable oil
3 large eggs

1 cup peanut butter chips
3/4 cups chocolate chunks/chips, both chopped into *very* small pieces (think almost flakes) in food processor

1/2 cup white sugar
6 tbsp all purpose flour
1/2 tsp salt
4 tbsp butter + 2 tbsp peanut butter, melted

1. Preheat oven to 350°F. Grease bundt pan.
2. Combine cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. After scraping sides of the bowl, increase mixer speed to medium and blend 1 1/2 to 2 min­utes more-- the batter will look thick but well combined. Gently stir in 1/2 cup of the peanut butter chip flakes until uniformly mixed.
3. Make streusel topping, stirring in remaining peanut butter/dark chocolate flakes.
4. Pour 1/3 of the batter into pan. Sprinkle ~1/3-1/2 of streusal mix on top, cover with 1/3 more batter, then more streusel. Spread remaining batter on top and sprinkle with remaining streusel.
5. Bake until cake is golden and fork comes out almost clean, about ~45-50min.
6. Place pan on a cooling rack for at least 15min.
7. To frost, you could make peanut butter and/or chocolate drizzle from chocolate chips, or feel free to use store-bought icing, put it in a ziploc bag, warm in microwave, cut of teeny-tiny opening at corner of bag and drizzle over cake in lots of thin lines. Enjoy!

As an added bonus, I filled the hole in the bundt cake with mini chocolate PB cups from Trader Joes and drizzled frosting on that too...decadent...but so tasty :-)

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