Chocolate Peanut Butter Cake
1 Duncan Hines Devils Food cake mix
4 eggs
1 1/4 cup milk
1/2 cup oil
1/2 cup mini chocolate chips
Add all ingredients together except the chocolate chips. After mixing for 2 minutes, stir in the chocolate chips. Pour into a bundt pan which you have sprayed with Pam and then rolled about 1/8 cup sugar around in the pan. This will give the outside of the cake a glittery appearance. Bake according to directions on box.
When cooled frost with the following:
2/3 cup peanut butter, 1 cup powdered sugar, 4 tables softened butter. Add about 1/4 cup milk, or as needed to make frosting spreadable. I usually heat this in the microwave for about 15 seconds and then just pour over the cooled cake. Then after this has set for about 30 minutes. Pour a glaze over the top of the peanut butter. The glaze is:
1 cup sugar, 5 tables butter, 1/3 cup milk (I use evaporated milk for a creamier taste). Bring this to a boil, stirring constantly and then boil for 1 minute, still stirring. Remove from heat and add 6 oz of chocolate chips and stir until they are all melted. Drizzle this over the peanut butter frosting. You will not need all of this, so save it in a container for another time. It keeps in the fridge for 7 to 9 days. All you would need to do is take out of the fridge for a few hours and maybe add a little milk to make it creamy to use. (Be sure to seal very well though) Just took this cake to a luncheon today and the ladies loved it. It is so moist and so good.
Chocolate Castles 