Prep 30 mins
Cook 1 hr
Chocolate and peanut butter goodness
- 4 ounces bittersweet chocolate
- 1 cup unsalted butter, softened
- 2⁄3 cup peanut butter
- 1 cup sugar
- 1 1⁄4 cups light brown sugar
- 5 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1⁄3 cup chocolate chips
- 1⁄3 cup peanut butter chips
- 2 tablespoons peanut butter
- 6 ounces semisweet chocolate
- 1⁄2 cup Reese's peanut butter bites, chopped
- Preheat oven to 350 deg F. Generously grease and flour a 12-cup tube or bundt pan. Melt the chocolate. In a large mixing bowl, beat the butter, peanut butter, and sugars until light and creamy. Add the eggs one at a time, beating well after each addition.
- In a medium bowl, sift together the flour, baking powder, and salt. Add the butter mixture alternately with the milk until just blended. Pour half the mixture into another bowl. Stir the melted chocolate into one bowl of batter until well blended and add the chocolate chips. Stir the peanut butter chips into the other bowl of batter.
- Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan. Using a knife, pull through the batters to create a swirled marbled effect. Bake for 50-60 minutes, until the top springs back when touched. Cool the cake in the pan for 10 minutes. Turn out onto a rack to cool completely.
- To make the glaze, combing all the ingredients in a small saucepan. Melt over low heat, stirring until well blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze over the cake, letting it run down the sides.
- Top with chopped Reese's candies. I've found that the minis work best, they come in a holiday pack.