- 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.
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.
- 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.
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