Peanut Butter Chocolate Chip Bundt Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
-
Cake
- 354.88 ml whole wheat pastry flour
- 236.59 ml cake flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml natural-style peanut butter
- 118.29 ml butter, room temp
- 236.59 ml sugar
- 2 egg whites
- 9.85 ml vanilla extract
- 78.78 ml mini chocolate chip
- 354.88 ml low-fat buttermilk
-
Glaze
- 14.79 ml unsweetened cocoa powder
- 29.58 ml peanut butter
- 22.18 ml water
- 2.46 ml vanilla extract
- 118.29 ml confectioners' sugar
- 0.25 ml salt
directions
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
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RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California