Bundt cake pan
Two great flavors: peanut butter and chocolate!
2-1/4 cups all purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk (total 1-1/4 cups, divided)
3/4 cup creamy peanut butter
1/2 cup buttermilk
1 teaspoon vanilla
2 ounces semi-sweet chocolate, melted and cooled
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy whipping cream
Pre-heat oven to 350 degrees. Grease and flour Bundt cake pan.
In large bowl, mix flour, sugar, baking powder, salt and baking soda. Add peanut butter and 3/4 cup buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
Scoop out approximately 1 cup of the peanut butter cake batter into small bowl. Add melted chocolate; mix until combined.
Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, then top with remaining peanut butter cake batter.
Bake 48-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
To make glaze, place chocolate in small bowl. Heat cream in microwave or in small sauce pan on stove just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set before cutting.