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Ingredients
| cooking spray |
| granulated sugar: 1 cup |
| butter flavored shortening: 3/4 cup |
| smooth peanut butter: 3/4 cup |
| light brown sugar (packed): 1/3 cup (firmly packed) |
| vanilla extract: 1 1/2 tsp |
| eggs: 3 |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| chocolate syrup: 3/4 cup |
| powdered sugar (unsifted): 1 cup |
| chocolate syrup: 1/4 cup |
| vanilla extract: 1 tsp |
| water |
| dry-roasted peanuts (chopped): 4 Tbl |
Peanut Butter Delight Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
70 min -
Servings
14 serving(s)
Tags
- Preheat oven to 350. Spray 10-inch (12 cup) Bundt pan with cooking spray.
- For cake, combine granulated sugar, shortening, peanut butter and brown sugar in large bowl. Beat with electric mixer at low speed until creamy. Add vanilla and then eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, baking soda and salt in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.
- Spoon 2 cups batter into medium bowl. Stir in 3/4 cup sundae syrup.
- Spoon plain batter into prepared Bundt pan. Spoon chocolate batter over plain batter. Do not mix.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Do not overbake.
- Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.
- For glaze, combine powdered sugar, 1/4 cup chocolate sundae syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency.
- Spoon over top of cake. Sprinkle with nuts.