Peanut Butter Tagalong Bundt Cake
 Peanut Butter Tagalong Bundt Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 10 Cake 2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups white sugar 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla 1/2 cup butter, softened 1/2 cup peanut butter 2 eggs – at room temperature 3/4 cup buttermilk Chocolate Ganache 1/4 cup heavy cream 1 cup chocolate chips To assemble 2 tablespoons peanut butter 3 - 4 Tagalong cookies - chopped Cake 2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups white sugar 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla 1/2 cup butter, softened 1/2 cup peanut butter 2 eggs – at room temperature 3/4 cup buttermilk Chocolate Ganache 1/4 cup heavy cream 1 cup chocolate chips To assemble 2 tablespoons peanut butter 3 - 4 Tagalong cookies - chopped Preheat oven to 350 degrees. Spray a bundt pan well with cooking spray. Mix together the flour, baking soda and salt. Set aside. In a mixer bowl add the sugar and butter. Mix until light and lemon colored, about 3 minutes. Add the oil and mix until incorporated. Add the peanut butter, buttermilk, oil and vanilla. Mix for about 2 minutes until thoroughly mixed in. Add the eggs. Mix until incorporated. Add the flour mixture. Mix for a couple more minutes. Add the water and beat for one more minute. Pour batter into bundt pan. Bake for 50 - 60 minutes until a tester comes out clean. Mine took 55 minutes but all ovens are different so check it every 5 minutes until done. Remove to a wire rack to cool. Put heavy cream in a microwave safe bowl. Heat for 30 seconds. Add chocolate chips and stir until melted. Use a spoon and drizzle over the cooled cake. Sprinkle the cookies over the chocolate. Put the peanut butter in a microwave safe bowl. Heat for 20 seconds. Mixture should be runny. Use a spoon and drizzle over the cookies and chocolate. Top with additional chocolate if desired. Preheat oven to 350 degrees. Spray a bundt pan well with cooking spray. Mix together the flour, baking soda and salt. Set aside. In a mixer bowl add the sugar and butter. Mix until light and lemon colored, about 3 minutes. Add the oil and mix until incorporated. Add the peanut butter, buttermilk, oil and vanilla. Mix for about 2 minutes until thoroughly mixed in. Add the eggs. Mix until incorporated. Add the flour mixture. Mix for a couple more minutes. Add the water and beat for one more minute. Pour batter into bundt pan. Bake for 50 - 60 minutes until a tester comes out clean. Mine took 55 minutes but all ovens are different so check it every 5 minutes until done. Remove to a wire rack to cool. Put heavy cream in a microwave safe bowl. Heat for 30 seconds. Add chocolate chips and stir until melted. Use a spoon and drizzle over the cooled cake. Sprinkle the cookies over the chocolate. Put the peanut butter in a microwave safe bowl. Heat for 20 seconds. Mixture should be runny. Use a spoon and drizzle over the cookies and chocolate. Top with additional chocolate if desired. Peanut Butter Tagalong Bundt Cake This is my favorite peanut butter cake. I made it last year and then misplaced the recipe. I looked for it everywhere I thought it could be. When I couldn’t find it I made a cake in a cookbook I have that sounded similar to it. I knew as soon as it came out of the oven it wasn’t going to be good. Hope against hope I went ahead and decorated it and then did pictures. When I finally cut into the cake it was really evident the cake was a disaster. I put it in the garbage immediately, it was that terrible. I checked my email folder then again to see if I had written it down and I had. I immediately baked a new cake and success! It was my cake recipe I loved. I do my best to never share a recipe that doesn’t work or taste good. If you’ve ever wondered what happens when something I make is a disaster, now you know! In the garbage without a second thought. Peanut Butter Tagalong Bundt Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 10 Cake 2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups white sugar 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla 1/2 cup butter, softened 1/2 cup peanut butter 2 eggs – at room temperature 3/4 cup buttermilk Chocolate Ganache 1/4 cup heavy cream 1 cup chocolate chips To assemble 2 tablespoons peanut butter 3 - 4 Tagalong cookies - chopped Cake 2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups white sugar 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla 1/2 cup butter, softened 1/2 cup peanut butter 2 eggs – at room temperature 3/4 cup buttermilk Chocolate Ganache 1/4 cup heavy cream 1 cup chocolate chips To assemble 2 tablespoons peanut butter 3 - 4 Tagalong cookies - chopped Preheat oven to 350 degrees. Spray a bundt pan well with cooking spray. Mix together the flour, baking soda and salt. Set aside. In a mixer bowl add the sugar and butter. Mix until light and lemon colored, about 3 minutes. Add the oil and mix until incorporated. Add the peanut butter, buttermilk, oil and vanilla. Mix for about 2 minutes until thoroughly mixed in. Add the eggs. Mix until incorporated. Add the flour mixture. Mix for a couple more minutes. Add the water and beat for one more minute. Pour batter into bundt pan. Bake for 50 - 60 minutes until a tester comes out clean. Mine took 55 minutes but all ovens are different so check it every 5 minutes until done. Remove to a wire rack to cool. Put heavy cream in a microwave safe bowl. Heat for 30 seconds. Add chocolate chips and stir until melted. Use a spoon and drizzle over the cooled cake. Sprinkle the cookies over the chocolate. Put the peanut butter in a microwave safe bowl. Heat for 20 seconds. Mixture should be runny. Use a spoon and drizzle over the cookies and chocolate. Top with additional chocolate if desired. Preheat oven to 350 degrees. Spray a bundt pan well with cooking spray. Mix together the flour, baking soda and salt. Set aside. In a mixer bowl add the sugar and butter. Mix until light and lemon colored, about 3 minutes. Add the oil and mix until incorporated. Add the peanut butter, buttermilk, oil and vanilla. Mix for about 2 minutes until thoroughly mixed in. Add the eggs. Mix until incorporated. Add the flour mixture. Mix for a couple more minutes. Add the water and beat for one more minute. Pour batter into bundt pan. Bake for 50 - 60 minutes until a tester comes out clean. Mine took 55 minutes but all ovens are different so check it every 5 minutes until done. Remove to a wire rack to cool. Put heavy cream in a microwave safe bowl. Heat for 30 seconds. Add chocolate chips and stir until melted. Use a spoon and drizzle over the cooled cake. Sprinkle the cookies over the chocolate. Put the peanut butter in a microwave safe bowl. Heat for 20 seconds. Mixture should be runny. Use a spoon and drizzle over the cookies and chocolate. Top with additional chocolate if desired. Maybe you’d like to try our recipe for? Pineapple Upside Down Cake with Fresh Pineapple Ooey Gooey Lemon Blueberry Cake Butter Pecan Cake Pin It!