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February 2005 Issue
'Tis the Season
by Ronda L. Halpin
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Peanutty Chocolate Cake

Another offering from Victoria Smith features the smoothness of chocolate and the crunch of peanuts in a delightful cake. Layering the ingredients makes for an interesting texture and a pretty slice.
  • 1 (18 oz.) pkg. yellow cake mix
  • 1/2 c. creamy peanut butter
  • 4 eggs
  • 1/4 c. water
  • 1/3 c. vegetable oil
  • 1 c. chopped unsalted peanuts, divided
  • 1 c. chocolate chips, divided
Combine the cake mix, peanut butter, eggs, water, and oil in a large bowl. Beat on medium speed of a blender for 3 minutes. Pour one-third of the batter into a 12-cup microproof bundt pan.

Sprinkle 1/3 cup each of the peanuts and chocolate chips over the batter. Carefully pour another one-third of the batter over the peanuts and chocolate chips. Sprinkle another 1/3 cup each of the peanuts and chocolate chips over the batter. Repeat with the remaining batter, peanuts and chocolate chips. Microwave at the medium-high setting for 15-16 minutes.

Let the cake stand for 10 minutes before inventing onto a serving platter. Spoon warm Caramel Glaze (recipe below) over the cake and let it cool completely.

  • Yields: 8-10 servings
  • Preparation Time: 20 minutes


Caramel Glaze

This warm glaze is delightful when spooned over a rich bundt cake. Make sure you pour it while it's still warm ... or you'll be reheating it!
  • 2 T. butter
  • 3/4 c. firmly packed brown sugar
  • 1 tsp. cornstarch
  • 1/8 tsp. salt
  • 1/4 c. milk
  • 1 tsp. vanilla extract
Place the butter in 4-cup glass measure and microwave at the highest setting for 1 minute. Stir in the brown sugar, cornstarch, and salt. Gradually add the milk, stirring to blend. Microwave the mixture at the highest setting for 2 1/2 minutes. Stir in the vanilla extract and spoon over a cake while the glaze is still warm.
  • Yields: about 1 1/4 cups
  • Preparation Time: 5 minutes

Happy Valentine's Day!

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