Rocky Road Bundt Cake

===INGREDIENTS===
====Bundt Cake====
*2 1/2 cups all-purpose flour
*1 1/2 tsps baking powder
*1 tsp baking soda
*1/2 tsp salt
*1/2 cup unsalted butter room temperature
*1 cup smooth peanut butter smooth, not natural
*1 cup light brown sugar packed
*1/2 cup granulated sugar
*2 tsps vanilla extract
*3 large eggs
*1 cup milk room temperature
*3 Tbsp Dutch-processed cocoa powder I used 2 Tbsp black cocoa and 1 Tbsp Dutch-processed
====Candied Peanuts====
*1 cup peanuts roasted, unsalted
*3/4 cup granulated sugar
*3 Tbsp water
*1/4 tsp kosher salt
====Marshmallow Glaze====
*2 cups marshmallow fluff store bought or homemade
*1/2 cup powdered sugar
*2 Tbsp heavy whipping cream
US Customary - Metric
===INSTRUCTIONS===
====Rocky Road Bundt Cake:====
*Preheat oven to 350F and grease & flour a 10 cup Heritage Bundt pan (I use homemade cake release).
*In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
*In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
*Add peanut butter and vanilla, beat until thoroughly combined.
*Reduce speed and add eggs one at a time, thoroughly incorporating after each addition.
*Reduce mixer to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix until just combined.
*Pour half of the batter into a medium bowl, set aside.*
*Add 3 Tbsp cocoa powder to remaining batter and return to stand mixer. Beat until just combined.
*Prepare 2 separate pastry bags and fill one with chocolate batter and the other with peanut butter.
*Pipe the batter, alternating the colors, into the cracks of the Heritage bundt pan, being careful to avoid spilling over into neighbouring cracks. **
*Once cracks are sufficiently filled, add remaining batter in alternating layers and use a kitchen skewer to marble it. Spread the batter evenly.
*Bake for 45-50mins or until a skewer comes out clean.
*Remove from oven and transfer bundt pan to cooling rack for 10-15mins. Rap the bundt pan against the counter to loosen it then turn cake out onto cooling rack to cool completely.
====Candied Peanuts:====
*Line a baking sheet with parchment or a silpat.
*Place sugar and water into a small pot over med-high heat. Stir only to combine.
*Wash down the sides of the pot with some water and a pastry brush to prevent sugar from crystallizing. Do this from time to time, as needed, while the sugar is cooking.
*Continue to cook sugar until the caramel reaches a medium amber color. Do not stir at any point.
*Add in peanuts and salt and stir for 1 minute to coat.
*Pour peanuts onto baking sheet and spread evenly. Allow to cool completely, then roughly chop.
====Marshmallow Glaze:====
*Place marshmallow fluff, and icing sugar into a medium bowl, stir well to combine. Add 2 Tbsp of cream and stir until glossy and smooth. Add more cream as needed until desired consistency is reached.
*Using a small measuring cup, pour glaze carefully into the cracks of the cooled bundt cake.
*Sprinkle top with chopped candied peanuts.
Category:Ice cream Recipes
Category:Bundt cake Recipes
Category:Wheat flour Recipes
Category:Garlic powder Recipes
Category:Soda water Recipes
Category:Kosher salt Recipes
Category:Butter Recipes
Category:Peanut butter Recipes
Category:Light brown sugar Recipes
Category:White Sugar Recipes
Category:Vanilla extract Recipes
Category:Egg Recipes
Category:Milk and cream Recipes
Category:Chili powder Recipes