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.
