Peanut Butter Cup Cake 1 box(18.25oz) cake mix -- (devil's food)
1 package instant pudding mix -- chocolate; 4-servings. 1 cup sour cream -- (1/2 pint) 1 cup vegetable oil 4 eggs 1/2 cup water 30 mini chocolate peanut butter cups -- crushed Preheat the oven to 350 degrees. In a large bowl, with an electric beater, combine all the ingredients except the crushed candies; mix well. Stir in the crushed candies and mix well. Pour into a well-greased 10-inch Bundt pan and bake for 60-65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cake slightly, about 15 minutes. Remove the cake from the pan and continue to cool thoroughly on a wire cooling rack. Yield: 10-12 servings NOTES : Top with Peanut Butter Drizzle (see recipe) Peanut Butter Drizzle 1/2 package peanut butter chips -- (5 oz) 6 large marshmallows 1/3 cup evaporated milk -- (1/2 of a 5oz can) In a medium-sized saucepan, combine all of the ingredients over low heat and stir until the sauce is melted and smooth. Immediately drizzle over Peanut Butter Cup Cake or your favorite chocolate or vanilla cake. Yield: Enough for 1 Bundt cake or a 2-layer cake. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
