BUCKEYE BUNDT CAKE

BUCKEYE BUNDT CAKE PEANUT BUTTER FILLING ¾ cup creamy peanut butter 4 ounces cream cheese ¼ cup powdered (icing or confectioners’) sugar, sifted 1 egg, beaten 3 tablespoons whole milk CAKE 1 cup water 6 ounces unsalted butter + 1 tablespoon for greasing the pan ⅓ cup cocoa powder +2 tablespoons for dusting the pan 1 heaping tablespoon instant espresso powder 1 teaspoon kosher salt 2 cups all-purpose flour 1 ½ cups granulated sugar 1 teaspoon baking soda 2 eggs 1 teaspoon vanilla extract ½ cup sour cream Shiny Peanut Butter Chocolate Glaze ½ cup heavy cream 1 tablespoon granulated sugar 2 tablespoons corn syrup ¼ cup creamy peanut butter 4 ounces dark chocolate, finely chopped Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 10-12 cup Bundt pan generously with 1 tablespoon of softened butter. Sprinkle the 2 tablespoons of cocoa powder into the pan and swirl it around to coat the entire pan evenly in a layer of cocoa powder. Pay attention especially to the middle tube and the bottom. Make the filling by adding all of the peanut butter filling ingredients to a large mixing bowl and mixing with a hand mixer until smooth and no streaks of cream cheese or peanut butter remain. Set aside. Heat the water, 6 ounces of butter, ⅓ cup of cocoa powder, espresso and salt in a medium saucepan over medium heat. Whisk to remove any lumps. When butter is melted and the pot just comes to a boil, take off the heat and set aside. In large mixing bowl, whisk together the flour, granulated sugar and baking soda. Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream. Whisk until there are no streaks of sour cream, but try not to overmix— a few lumps are okay. Pour ¾ of the batter into the prepared Bundt pan. Spoon the peanut butter cream cheese filling evenly on top of the batter, trying to keep it from touching the sides or middle tube. Cover the peanut butter filling with the rest of the cake batter. Bake in the preheated oven for 50 to 60 minutes. Cool the cake for 10 minutes. Loosen the sides with a thin knife, if needed, and place a cake plate over the pan. Invert the pan so it’s resting cake-side down on the plate, and carefully lift the Bundt pan away from the cake. Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil. Pour the heated mixture over the chocolate and let it sit a minute to start melting. Whisk until smooth and shiny, then pour the mixture over the top of the cake. Tip Don’t skip the butter and cocoa powder coating of the Bundt pan! If you do, you risk the bottom of the cake sticking to the pan and the cake coming apart. The first time we tried this recipe, we experimented by using only nonstick spray and we ran into this problem. It’s always disappointing when you put in all of the effort but end up with a tray of broken-cake-crumbles!