Best 2 Chocolate Peanut Butter Chip Bundt Cake Recipes

Peanut Butter Chocolate Chip Bundt Cake image

Provided by Pam-I-Am

Categories Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/2 cups whole wheat pastry flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural-style peanut butter
1/2 cup butter, room temp
1 cup sugar
2 egg whites
2 teaspoons vanilla extract
1/3 cup mini chocolate chip
1 1/2 cups low-fat buttermilk
1 tablespoon unsweetened cocoa powder
2 tablespoons peanut butter
1 1/2 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 pinch salt

Steps:

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.

Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3

Chocolate Peanut Butter Chip Bundt Cake image

Provided by Epi Curious

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

1 cup butter, at room temperature
3/4 cup light brown sugar
3/4 cup sugar
1 tablespoon vanilla
4 eggs
2 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 (12 ounce) bag peanut butter chips
1 tablespoon butter, melted
2 tablespoons peanut butter
2/3 cup powdered sugar
2 -4 tablespoons milk (2% or higher)

Steps:

Heat the oven to 350 F and spray a bundt pan with non-stick spray.
In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
While the cake cools prepare the glaze.
In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
Let the cake cool completely before serving.