Chocolate Peanut Butter Bundt Cake

• Refrigerated

  • 4 Eggs

• Condiments

  • 6 tbsp Peanut butter

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1 small box Chocolate pudding mix
  • 4 cups Powdered sugar
  • 20 Reese's miniatures chocolates
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Oil

• Dairy

  • 12 oz Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 3/4 cup Water

• Other

  • 4 Reese's miniatures chopped small to garnish

Found on chef-in-training.com

Description

Ingredients

• 1 box Chocolate Cake Mix
• 1 small box Chocolate Pudding Mix (3.9 ounces)
• ½ cup Sour Cream
• ¾ cup Oil
• ¾ cup Water
• ½ cup Sugar
• 4 Eggs
• 1 teaspoon Vanilla
• 20 Reeses Miniatures Chocolates, cut into fourths
• 12 ounce cream cheese, softened
• 6 Tablespoons peanut butter
• 4 cups powdered sugar
• 4 Reeses Miniatures chopped small to garnish

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, mix all ingredients, except for the Reeses, together for 3 minutes on high. Stir in the Reeses. Pour into a greased bundt pan.
• Bake for 35 to 45 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
• In a medium bowl combine cream cheese, peanut butter and powdered sugar. Beat on high until creamy.
• Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
• When cake is cooled, pipe the frosting over the cake in a back and forth method.
• Sprinkle chopped Reeses over the top.