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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Even those who hate peanut butter can't resist this moist dense cake. Those who love it will think they've died and gone to heaven. Ingredients:
1 cup butter, softened |
3 cups sugar |
1 cup peanut butter-creamy or chunky |
2 teaspoons vanilla |
5 eggs-room temperature |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup milk-room temperature |
glaze |
3/4 cup peanut butter |
1/2 cup light corn syrup |
2 cups powdered sugar |
1 tablespoon milk |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 325 degrees. Grease and flour a 10 bundt or tube pan.
2. In a large mixing bowl, combine butter, peanut butter, sugar, and vanilla. Beat until light and fluffy.
3. Add eggs one at a time beating well after each addition.
4. Sift together flour, baking powder,and salt then add to peanut butter mixture alternating with milk. Begin and end with flour mixture.
5. Pour batter into prepared pan and bake for 1 hour and 15-30 minutes or until cake tests done.
6. Cool in pan for 15 minutes then turn out onto wire rack. Cool completely.
7. Glaze:
8. In a small saucepan over low heat, combine peanut butter and corn syrup. Stir until peanut butter melts.
9. Add remaining ingredients. Stir until smooth.
10. Drizzle over cooled cake.
11. Suggestion:
12. Add one cup semisweet chocolate chips to glaze. Stir until melted then drizzle.
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