Caramel Bundt Cake
|Yellow cake mix||18 Ounce (1 Box)|
|Creamy peanut butter||1⁄3 Cup (5.33 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Unsalted peanuts||1 Cup (16 tbs), chopped|
|Semi sweet chocolate chips||6 Ounce (1 Cup)|
|Butter||2 Tablespoon, melted|
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
|Butter flavoring||1⁄2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
Insert metal accessory rack.
Preheat oven to 350°F.
In large mixing bowl, combine cake mix, peanut butter, eggs, water, vanilla and oil.
Beat on medium speed for 3 minutes with an electric mixer.
Grease and flour a 12 cup bundt pan.
Pour in one-third of the cake batter, sprinkle one third cup peanuts and one third cup chocolate chips over batter.
Repeat with remaining batter, peanuts and chocolate chips.
Bake for 35 to 40 minutes.
Top with Caramel Glaze In 4-cup glass measure, combine butter, brown sugar, cornstarch and butter flavoring.
Mix until smooth.
Gradually add whipping cream, stirring to blend.
Microwave at HIGH (10) 2 to 3 minutes until thickened.
Stir in vanilla.