Pair this with a good vanilla ice cream and...*chef's kiss!*
Ingredients:
Cake:
1 standard size chocolate cake mix
1 package dry, chocolate pudding mix (3.9 oz.)
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
PB Filling:
1 cup creamy peanut butter
1/3 cup powdered sugar
4 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
Chocolate Glaze:
2/3 cup semi-sweet chocolate chips
1/3 cup whipping cream
Topping:
Mini peanut butter cups (Reese's or Trader Joe's)!
Directions:
1. Preheat oven to 350 degrees. Prep bundt pan by coating with non-stick cooking spray.
2. Combine all of the cake ingredients with a hand mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Set aside.
3. In a separate bowl, combine peanut butter, melted butter, powdered sugar, vanilla, and salt. Hand mixing is fine, but mix well.
4. Spoon half the chocolate cake batter into cake pan, then spoon all of the peanut butter filling on top of the cake batter. Top with remaining chocolate cake batter.
5. Bake for 50-55 minutes (check at 50) or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack for about 10 minutes, then transfer from pan to serving dish. Allow to cool COMPLETELY. (I like to make cake the day before, seal and store, and then glaze next day.)
6. To glaze, pour heavy cream in a microwave safe bowl (glass works best) and heat for a minute on half power (or until boiling). Add chocolate chips to hot whipping cream and step away from it for 3-5 minutes. Stir until combined until it becomes a smooth, glossy glaze. Spoon or pour over cake. Allow it to cool for a few minutes, then top cake with mini peanut butter cups.
*Adapted from www.lovefromtheoven.com