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Caramel Bundt Cake

Gadget.Cook's picture
Ingredients
For cake
  Yellow cake mix 18 Ounce (1 Box)
  Creamy peanut butter 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Water 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Vanilla 1⁄4 Teaspoon
  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)
  Cornstarch 1 Teaspoon
  Butter flavoring 1⁄2 Teaspoon
  Whipping cream 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Caramel

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