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Mini Chocolate Bundt Cakes With Peanut Butter
Filling
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Stick butter
3/4 Cup Sugar
Cup Flour
Teaspoon Baking powder
Teaspoon Baking soda
Pinch Salt
Eggs
Ounce Melted unsweetened chocolate
Teaspoon Pure vanilla extract
1/4 Cup Milk
/2 Cup Peanut butter chips
/4 Cup Cocoa powder
Cup Powdered sugar
Tablespoon Milk; up to 3
8 Fat; 34 Other Carbohydrates
Preheat the oven to 350 degrees. Grease and lightly flour 12 individual
about 1 cup size) bunt tins. In the bowl of an electric mixer, fitted with
(
a paddle, cream the butter and sugar together. In a small mixing bowl, sift
together the flour, baking powder, baking soda and salt and set aside. Add
the eggs, one at a time, to the butter mixture. Mix well after each egg. Add
the chocolate and vanilla. Mix well. Add the sifted flour mixture, 1/2 cup
at a time, alternating with the milk. Mix well. Fill each tin 1/2 full with
the batter. Place some of the peanut butter chips in the center of the
batter. Pour the remaining batter over the chips. Place in the oven and cook
for about 18 to 20 minutes. Remove from the oven and cool for a couple of
minutes in the pan. Invert the cakes onto a wire rack.
In a small mixing bowl, combine the cocoa powder, powdered sugar and milk.
Mix until smooth. Spoon some of the glaze over each bunt cake. Allow the
glaze to set, then serve.
Yield: 12 servings
Mini Chocolate Bundt Cakes With Peanut Butter Filling
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