Peanut Butter Chocolate Chip Bundt Cake Recipe

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.

nutrition data

503 calories, 33 grams fat, 46 grams carbohydrates, 11 grams protein per serving.

reviews & comments

CakeBaker REVIEW:
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.

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