It is really hard to believe that week #19 is upon us! How can that be? I guess time really does fly when you’re having fun! And friends, I really am having fun!
What’s really great about this adventure is that I’m getting to share cake with friends! I had no idea just how much satisfaction would come from baking and giving it away. So, when my dear friend Wendy (yes, I baked cakes for two different friends named Wendy two weeks in a row) texted me and said she might like to be in on the bundt cake action, I could NOT say no!
I thought a bit about Wendy and her husband Richard and what they might like – and this is what I came up with: a Fudgy Peanut butter Bundt Cake! Here’s how I made it:
Ingredients:
devil’s food cake mix (duncan hines)
1 cheesecake pudding mix
4 eggs
1 cup buttermilk
1/2 cup oil
1/2 cup mini semi sweet chocolate chips
1 diced peanut butter cup
hershey’s syrup
more peanut butter cups chopped (as many as you want) and mini chocolate chips.
fudgy peanut butter frosting: 1/2 cup mini semi sweet chips, a few tbsp of cream, 3 tbsp of Jif Peanut butter, heated in the microwave for 30 seconds at a time – whisked with a fork until smooth.
Instructions:
Mix first 4 ingredients on medium speed for 2 minutes. then fold in peanut butter cups and chocolate chips. Pour batter into prepared bundt pan. Bake at 350 for 45-50 minutes. Let cool. Remove from pan. Paint hershey’s syrup on the cooled cake with a pastry brush until the exterior of the cake is shiny. Then, prepare frosting and drizzle/pour over top of the cake. sprinkle with chopped peanut butter cups and mini chips.
I heard from Wendy and Richard and they loved it! Although, Wendy and I agreed this cake could stand to have more peanut butter flavors – but, she said it was really yummy! I think next time I might add more melted peanut butter into the fudge sauce – and maybe add some peanut butter chips to the top… or something along those lines! Let me know if you decide to try this recipe – I bet you’ll love it, too!
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daily portion 
lovely —