As you know, I am a preschool director. We had our Christmas dinner at a local Italian restaurant and then went back to my house for our Secret Sister gift exchange and dessert. I loved it! Food is my love language - especially desserts!
I don't normally try new desserts when I have guests .... but I went for it. I had lots of little desserts... Oreo balls, Peanut Butter Balls, English Toffee, Caramel Puffed Corn, Molasses cookies, etc.
I made a Buckeye Bundt Cake. I am not sure where the recipe came from. I think I saw it later on Tip Hero on Pinterest. I love peanut butter and chocolate! This is a pretty, yummy cake!
Buckeye Bundt Cake
Peanut Butter Filling:
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/4 cup powdered sugar, sifted
1 egg beaten
3 Tbsp whole milk
1 cup water
6 oz butter + 1 Tbsp for greasing the pan
1/3 cup cocoa powder + 2 Tbsp for dusting the pan
1 heaping tablespoon instant espresso powder (I used instant coffee)
1 tsp kosher salt
2 cups all-purpose flour
1 1/2 cup granulated sugar
1 tsp baking soda
1 tsp vanilla extract
1/2 cup sour cream
Shiny Peanut Butter Chocolate Glaze
1/2 cup heavy cream
1 Tbsp granulated sugar
2 Tbsp light corn syrup
1/4 cup cream peanut butter
4 oz dark chocolate, finely chopped
Preheat oven to 350 degrees. Grease a 10-12 cup bundt pan generously with 1 Tbsp softened butter. Sprinkle with the 2 Tbsp of cocoa powder - swirl to coat the entire pan evenly in a layer of cocoa powder. Pay attention especially to the middle tube and the bottom. Please - do not skip this step.
Make the filling by adding all of the filling ingredients to a large mixing bowl. Mix with a hand mixer until smooth and no streaks of cream cheese of peanut butter. Set aside.
Heat the water, 6 oz butter, 1/3 cup cocoa powder, espresso (or instant coffee) and salt in a medium saucepan over medium heat. Whisk to remove any lumps. When butter is melted and the pot just comes to a boil, take off the heat and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar and baking soda. Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream. Whisk until there are no streaks of sour cream, but try not to overmix - a few lumps are okay.
Pour 3/4 of he batter into the prepared bundt pan. Spoon the peanut butter/cream cheese filling evenly on the top of the batter - trying to keep it from touching the sides or middle tube.
Cover the peanut butter filling with the rest of the cake batter. Bake in the preheated oven for 50 - 60 minutes. Cool the cake for 10 minutes. Loosen the sides with a thin knife. Invert the pan so it's resting cake-side down on a plate - gently lifting the bundt pan away. Allow the cake to cool.
Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil. Pour the heated mixture over the chocolate and let it sit a minute to start melting. Whisk until smooth and shiny and our over the top of the cake.
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