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)|
|Chopped unsalted peanuts||1 Cup (16 tbs)|
|Semisweet chocolate chips||6 Ounce (1 Cup)|
|For caramel glaze|
|Melted butter||2 Tablespoon|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Butter flavoring||1⁄2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
Preheat oven in Convection Bake to 375°F (*350°F).
Combine cake mix, peanut butter, eggs, water, oil and vanilla in mixing bowl. Beat on medium speed for 3 minutes with an electric mixer.
Pour 1/3 of the cake batter into greased and floured 12-cup Bundt pan. Sprinkle 1/3 cup peanuts and 1/3 cup chocolate chips over batter. Repeat with remaining batter, peanuts and chocolate chips, creating 3 layers
Convection Bake for 40 to 45 minutes.
Cool on wire rack for 10 minutes before removing from pan.
Top with Caramel Glaze.
Combine butter, brown sugar, cornstarch and butter flavoring in 4-cup glass measure. Mix until smooth. Gradually add whipping cream, stirring to blend.
Microwave at HIGH 2 to 3 minutes until thickened. Stir in vanilla. Cool to room temperature.