• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter; softened
• 2 ½ cups sugar
• 3 eggs
• 1 cup sour cream
• 2 teaspoons vanilla
• 1 ¼ cups milk
• 5 ounces bittersweet chocolate, melted and cooled
• 1 cup creamy peanut butter
Peanut Butter Glaze
• 1 ¼ cups powdered sugar
• 1/3 cup creamy peanut butter
• 4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)
Directions1. Begin by preheating your oven to 350 degrees F. Then, grease and flour a 10-inch bundt pan. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a stand mixer (or large bowl and hand mixer) beat butter on medium speed for one minute. Slowly add the sugar and beat until combined (about 4 minutes). Slowly add the eggs one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla.
4. Once incorporated, add the flour mixture and milk alternatively until just combined.
5. Transfer half of the batter (3 ½ cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.
6. Using a separate spoon for each batter, alternatively drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. Fill your pan ¾ of the way full. If batter remains, use it in another smaller pan or for cupcakes.
7. Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.
8. In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter and enough half & half to create a thick drizzle.
9. When your cake is cooled, drizzle with peanut butter glaze.