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Peanut Butter Chocolate Chip Bundt Cake
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- #12286
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
soft butter
1/2 cup finely chopped peanuts
1 box (18.25 ounce size) white (or yellow) cake mix
1 package (3.75 ounce size) instant vanilla pudding mix
1/2 cup vegetable oil
1 1/4 cup water
4 eggs
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup coconut, optional
confectioner's sugar for dusting
directions
Generously butter a 10-cup Bundt cake pan with the soft butter. Sprinkle the finely chopped peanuts in pan; shake to coat entire buttered surface.
In a mixing bowl beat cake mix and pudding mix, oil, water, and eggs until well blended, about 4 minutes at medium speed of electric mixer. Beat in the peanut butter. Pour about 1/3 of the batter into the pan; sprinkle with a layer of half of the chocolate chips and coconut. Repeat. Pour remaining batter into the pan and bake at 350 degrees F. for about 55 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes then turn out onto rack and cool thoroughly.
Dust with confectioner's sugar, if desired.
added by
ssmnita
nutrition data
503 calories, 33 grams fat, 46 grams carbohydrates, 11 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
August 19, 2013
I've made this recipe a few times now so I thought I'd give some feedback. First, I like it better with the yellow cake mix versus the white mix. Just seems more moist. Also, dust the chocolate chips with flour before adding them otherwise they tend to sink to the bottom of the pan. The cake is really good and has enough peanut butter flavor to be noticeable but not so strong that you have to be crazy about peanut butter to love it. It's my oldest son's favorite cake now so that's why I've made it so many times.