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Ingredients
| Whole wheat pastry flour: 1 1/2 cups |
| cake flour: 1 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| natural peanut butter: 1/2 cup |
| salted butter: 1/2 cup (room temp) |
| granulated sugar: 1 cup |
| eggs: 2 (whites) |
| vanilla extract: 2 tsp |
| mini chocolate baking chips: 1/3 cup |
| low fat buttermilk: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1 Tbl |
| peanut butter: 2 Tbl |
| water: 1 1/2 Tbl |
| vanilla extract: 1/2 tsp |
| powdered sugar (unsifted): 1/2 cup |
| salt: 1 dash |
Peanut Butter Chocolate Chip Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.