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Peanut Butter And Chocolate Bundt Cake
Ingredients
- 3/4 c. cocoa pwdr
- 3/4 c. boiling water
- 3 ounce bittersweet chocolate, minced
- 3/4 c. lowfat sour cream
- 3/4 c. butter, softened
- 1 2/3 c. packed brown sugar
- 2 x egg
- 2 tsp vanilla
- 1 3/4 c. all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c. whipping cream
- 1/2 c. minced roasted peanuts
- Peanut Butter Filling
- 2/3 x chunky peanut butter
- 1/3 c. cream cheese, softened
- 1 Tbsp. butter, softened
- 3 x egg yolk
- 1 tsp vanilla
- 1/3 c. granulated sugar
- 2 Tbsp. all purpose flour
Directions
- Grease 10-inch Bundt pan; set aside.
- PEANUT BUTTER FILLING: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch plain tip. Place upright in tall container and set aside in refrigerator.
- In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate till smooth. Whisk in lowfat sour cream. Set aside.
- In large bowl, beat butter with sugar till fluffy. Beat in Large eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mix alternately with cocoa mix, making 3 additions of flour mix and 2 of cocoa mix.
- Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mix over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
- Bake in centre of 350 F oven till top is just hard to the touch and edge begins to pull away from side of pan, about 55 min. Let cold in pan on rack for 5 min. With knife, loosen cake. Place rack over pan and turn out cake. Let cold completely.
- Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with minced peanuts.
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