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Gluten Free Chocolate Peanut Butter Bundt Cake

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If you like rich, dense, chocolatey goodness then this cake is for you! Don't forget a glass of milk..

Cake Batter:

1 package IG Bakery Chocolate Muffin Mix

1 cup sour cream

1 cup oil

4 eggs

Peanut Butter Filling:

1 cup peanut butter

1/3 cup powdered sugar

1 tsp vanilla

Ganache Drizzle:

2/3 cup chocolate chips

1/3 cup heavy cream

Peanut Butter Drizzle:

2/3 cup peanut butter

1/3 cup heavy cream

1/3 cup powdered sugar

Mix muffin mix, sour cream, oil and eggs well.

Grease a bundt pan and spread half the chocolate mix in the bottom of the pan.

In a separate bowl, mix the peanut butter, powdered sugar and vanilla. 

Scoop on top of the chocolate batter. 

Add the rest of the chocolate batter and bake at 350 degrees for 20-25 min, until a toothpick inserted into the center comes out clean.

Once the cake comes out of the oven, cool for 15 minutes and then take out of the pan to finish cooling.

Heat up 1/3 cup heavy cream until scalding hot. Pour over chocolate chips and stir until chocolate is melted. Set aside to cool.

Mix the peanut butter, powdered sugar and milk in another bowl until creamy.

When the cake is cool, spread the peanut butter on top and then drizzle with chocolate.

Buy muffin mix here:

http://industrialgrindcoffee.com/muffin-mix/



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