Chocolate and peanut butter goes together like peas an carrots. OK. Maybe not like peas and carrots, but they are a great pairing, and so is this recipe for Chocolate Peanut Butter Cake, featuring a Pound cake mix available at Kelsick Specialty Market.
1 package 1-2-3 Gluten Free Peri’s Perfect Chocolate Pound cake Mix (Sold at Kelsick!)
5 large eggs, room temperature
1 cup unsalted butter/margarine/shortening, softened
½ cup chunky peanut butter (not all natural)
4 oz. unsweetened chocolate, melted and cooled slightly
2/3 cup whole milk
1 cup semisweet chocolate chips
1 recipe chocolate ganache (recipe follows)
½ cup chopped peanuts
Preheat oven to 325°F. Generously spray a 12-cup bundt pan with non-stick spray.
In a bowl of mixer with paddle attachment, beat butter until light and fluffy. Add 1 cup of Mix to butter and beat approximately 2 minutes. Add peanut butter and melted chocolate and beat well. Add eggs and beat well.
Add remaining 1-2-3 Gluten Free Peri’s Perfect Chocolate Pound cake Mix and milk. Beat well, approximately 3 minutes.
Stir in chocolate chips.
Pour batter into prepared pan.
Bake approximately 1 ¼ hours, until toothpick inserted in center comes out clean.
Let cake cool in pan 5 minutes. Then, carefully invert onto serving platter and let it cool completely.
Glaze cake with chocolate ganache (recipe follows) and sprinkle with chopped peanuts.
9 oz. bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl.
Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over the cake. Start at the center of the cake and work outward.