It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chocolate Peanut Butter Bundt Cake
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- #103070
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 sticks butter or margarine, softened
2 cups sugar
1/2 cup chunky peanut butter
4 ounces unsweetened chocolate, melted
6 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
6 ounces semisweet chocolate chips
favorite chocolate frosting
1/3 cup peanuts, chopped
directions
Heat oven to 350 degrees F. Butter a 12-cup bundt pan.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
Add peanut butter and melted chocolate and beat till well blended. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, and baking soda. Beat into chocolate mixture alternately with milk just until combined. Stir in chocolate chips.
Turn batter into prepared pans. Bake 55 to 60 minutes, or until a cake tester inserted in center comes out clean.
Let cool in pan 15 minutes, then unmold onto a rack and let cool completely. Frost cake all over with chocolate frosting. Sprinkle peanuts on top.
added by
katesrecipes
nutrition data
585 calories, 35 grams fat, 65 grams carbohydrates, 11 grams protein per serving.
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