Chocolate-Peanut Butter Bundt Cakes Recipe

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Chocolate-Peanut Butter Bundt Cakes
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Ingredients
21
Count
Nutrition
777
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350F degrees.
  2. Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
  3. Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
  4. In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the melted chocolate and vanilla and beat to mix.
  7. Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
  8. Fill each tin with 1/4 cup of the batter.
  9. Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
  10. Bake until the cakes set, 18-20 minutes.
  11. Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
  12. Glaze:.
  13. In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
  14. Set the cakes on wire rack and spoon equal amounts of the glaze over them.
  15. Allow to cool before serving.
  16. Mixed Berry Coulis:.
  17. Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
  18. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
  19. Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
  20. Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
  21. Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
  22. Simple Syrup:.
  23. Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
  24. Let cool completely.
  25. Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 776.98 Kcal (3253 kJ)
Calories from fat 212.74 Kcal
% Daily Value*
Total Fat 23.64g 36%
Cholesterol 57.36mg 19%
Sodium 272.1mg 11%
Potassium 474.66mg 10%
Total Carbs 142.91g 48%
Sugars 94.17g 377%
Dietary Fiber 6.07g 24%
Protein 10.15g 20%
Vitamin C 10.9mg 18%
Vitamin A 0.1mg 4%
Iron 2.2mg 12%
Calcium 113.4mg 11%
Amount Per 100 g
Calories 277.31 Kcal (1161 kJ)
Calories from fat 75.93 Kcal
% Daily Value*
Total Fat 8.44g 36%
Cholesterol 20.47mg 19%
Sodium 97.11mg 11%
Potassium 169.41mg 10%
Total Carbs 51.01g 48%
Sugars 33.61g 377%
Dietary Fiber 2.17g 24%
Protein 3.62g 20%
Vitamin C 3.9mg 18%
Iron 0.8mg 12%
Calcium 40.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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