Chocolate Peanut Butter Bundt Cake

INGREDIENTS                                                                            Nutrition

         1 (18 ounce) devil's food cake mix

         1 (16 ounce) carton sour cream, NOT fat free

         3 eggs

         10 miniature peanut butter cups, unwrapped and each cut in half

         1⁄2 cup semi-sweet chocolate chips

         1⁄2 cup creamy peanut butter

DIRECTIONS 

• Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
• IGNORE the cake mix package directions.
• In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
• Pour HALF of this batter into the prepared Bundt cake pan.
• Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
• Evenly top with remaining batter.
• Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
• Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
• After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
• Drizzle over the cooled cake.

*****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.

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