TRIPLE PEANUT CHOCOLATE BUNDT CAKE: National Peanut Day

Yesterday was National Peanut Day, and I posted a WWII Chocolate Peanut Butter Cake. Well, if one chocolate peanut cake is good, two are even better. So today here's a recipe for Triple Peanut Chocolate Bundt Cake. This recipe is from one of the Peanut Associations, a great source for recipes.

Growers love to educate the public on recipes and uses for peanuts. This recipe is adapted from Virginia-Carolinas Peanuts. The original recipe called for dates, but somehow I stopped using dates and just added a cup of peanut butter chips instead. So this is a very peanut-y recipe: chopped roasted peanuts, peanut oil, peanut butter chips, and peanutbutter. Another variation on this bundt cake is to use a chocolate cake mix with chocolate pudding.

Triple Peanut Chocolate Bundt Cake
Ingredients
Softened butter or cooking spray
1/2 cup finely chopped roasted peanuts
1 package (1 pound, 2.5 ounces) yellow cake mix
1 package (3-3/4 ounces) instant vanilla pudding mix
1/2 cup peanut oil
1-1/4 cups water
4 eggs
1 cup peanut butter
1/2 cup peanut butter chips
1/2 cup chocolate chips

Directions
Preheat Oven to 350.
Grease a 10-inch Bundt pan with softened butter or cooking spray.
Sprinkle 1/2 cup finely chopped peanuts in pan. Shake pan in order to coat surface with nuts.
In a mixing bowl beat cake and pudding mixes, oil, water and eggs until well blended or four minutes on medium speed. Beat in peanut butter.
Pour 1/3 batter into pan; sprinkle with a layer of peanut butter chips and then a layer of chocolate chips. Repeat.
Pour remaining batter into pan and bake for 45- 50 minutes or until cake tests done.
Cool cake in pan for 10 minutes; turn out onto rack and cool.

Chocolate Peanut Butter Bundt Cake

Today is National Peanut Day! What a great day to celebrate, unless of course you have a peanut allergy. I don't, and I hope you don't either because this Chocolate Peanut Butter Bundt Cake is terrific. I found this recipe on the NordicWare site. I love Bundt Cakes because their shape is always so pretty. Makes them look special. So it's no surprise that NordicWare, famous for their bundt pans, would have such a great recipe. Let me know what you think! As always, use the very best ingredients--and a great Bundt Pan.

CHOCOLATE PEANUT BUTTER BUNDT CAKE

Ingredients 
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons Madagascar vanilla
2 eggs, room temperature
1 2/3 cups flour
3/4 cup DARK cocoa
1 teaspoon baking soda
 3/4 teaspoon salt
3/4 cup buttermilk
1/3 cup sour cream
6 oz bittersweet chocolate, coarsely chopped
1 1/4 cups semisweet chocolate chips
7 tablespoons heavy cream
1 cup creamy peanut butter
3/4 cup powdered sugar, sifted

Directions
Preheat oven to 350 degrees F. Grease and flour pan; set aside.
In large bowl, combine butter, sugar and brown sugar; beat on medium speed until light and fluffy. Stir in vanilla. Add eggs, one at a time, beating well after each addition.
In medium bowl, sift together flour, cocoa, baking soda and salt. On low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour. Add sour cream. Beat on medium speed 1 minute, scraping bowl often. Fold in chopped chocolate.
Spoon batter into prepared pan.

Peanut Butter Filling: 
In medium bowl, combine peanut butter and powdered sugar; mix well. Spoon over batter, making sure filling does not touch sides of pan. Bake for 50-55 minutes, until toothpick inserted comes out clean. Cool in pan 25 minutes. Invert cake onto cooling rack to cool completely.

(Optional) I never glaze my bundt cakes. They're sweet enough as they are..
Glaze: 
In medium saucepan, combine chocolate chips and whipping cream. Cook on low heat, stirring constantly, until smooth and melted.
Remove from heat and cool slightly.
Place cake on serving platter and spoon glaze over cake.
Garnish with chocolate curls and peanuts.
Serve with whipped cream if desired. About 12 servings.