PEANUT BUTTER DELIGHT CAKE

PEANUT BUTTER DELIGHT CAKE


Makes One 10-inch Bundt Cake

12 to 16 Servings



Cake

1 cup granulated sugar

3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick

3/4 cup Jif Creamy Peanut Butter

1/2 cup firmly packed light brown sugar

3 eggs

1 -1/2 teaspoons vanilla extract

2 -3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or sour milk*

3/4 cup chocolate syrup



Glaze

1 cup confecitoners' sugar

1/4 cup chocolate syrup

1 teaspoon vanilla extract

Water

2 to 4 tablespoons chopped dry-roasted peanuts





Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

For cake, combine granulated sugar, Butter Flavor Crisco, peanut butter and brown sugar in large bowl. Beat at low speed of electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add vanilla. Beat well. Combine flour, baking powder, baking soda and salt in medium bowl. Add to creamed mixture alternately with buttermilk, beating after each addition until well blended.

Spoon 2 cups of batter into medium bowl. Stir in 3/4 cup chocolate syrup.

Spoon plain batter into pan. Spoon chocolate batter over plain batter. DO NOT MIX.

Bake at 350ºF for 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.

For glaze, combine confectioners' sugar, 1/4 cup chocolate syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency. Spoon over top of cake, letting excess glaze run down side. Sprinkle with nuts. Refrigerate leftover cake.



* To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using.

**For fudge glaze: Heat 1/2 cup hot fudge ice cream topping in small saucepan on low heat until warm. Add 1 cup confectioners' sugar. Stir until well blended (glaze will be thick). Spoon over top of cake, letting excess glaze run down side. Sprinkle with nuts. Refrigerate leftover cake.