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
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.
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.