This is a really light cake with a light peanut butter flavored cake. topped with chocolate ganache, peanut butter and chopped up tagalong cookies.
Ingredients
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
Instructions
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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/02/23/peanut-butter-tagalong-bundt-cake/