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Halloween: Goblin's Goober Cake

Source of Recipe


Internet



List of Ingredients



• 2½ cups sifted flour
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• 1 tsp ground cardamom
  
• ½ tsp salt
  
• 10 Tbsp butter, softened
  
• 2 cups light brown sugar
  
• 1¼ cups crunchy peanut butter
  
• 1 tsp vanilla
  
• 3 eggs
  
• 1 cup buttermilk
  
• 1½ cups milk chocolate and peanut butter chips (or plain milk chocolate)
  
• 1/3 cup creamy peanut butter
  
• 1/3 cup white chocolate chips
  
• ¼ tsp shortening
  






Instructions



1. Preheat oven to 350° F. Coat classic Bundt pan with flour-oil cooking spray, and place pan upside down on waxed paper while preparing cake.
   
   
2. In medium bowl, combine sifted flour, baking powder, baking soda, cardamom and salt. In large bowl, beat butter and brown sugar, using electric mixer on medium speed, 2 minutes. Mix in crunchy peanut butter and vanilla until blended. Add eggs, one at a time, beating well each time. Beat in flour mixture alternately with buttermilk, until well mixed. Stir in ½ cup chips. Pour batter into prepared pan. Sprinkle ½ cup additional chips over cake. Using table knife, gently swirl chips into top of cake (not deeper than 1 inch). Bake in preheated oven 48 to 55 minutes, until wooden pick inserted in center comes out clean.
   
   
3. Cool cake in pan 10 minutes. Using plastic knife, loosen edges and invert onto cooling rack. Let cake cool 30 minutes before icing.
   
   
4. While cake cools, warm remaining ½ cup milk chocolate and peanut butter chips in top of double boiler until they start to melt. Stir in creamy peanut butter until melted and well blended. Remove from heat. Slowly pour over cake, to cover top and flow down side.
   
   
5. Melt white chips and shortening. Using small round tip of decorating bag or snipped corner of resealable plastic bag, pipe two circles of melted chips around top. Starting at center of cake top, gently pull toothpick toward outer edge every two inches to form web pattern. Let cool before slicing.
   
   Makes about 16 servings.
   
   






Final Comments


Recipe is top finalist for Halloween in "2008 Bundts Across America" contest sponsored by Nordic Ware.