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Peanut Butter Delight Cake




Source of Recipe


Source: Jif®


List of Ingredients




For the Cake:

1 cup granulated sugar

3/4 cup Butter Flavor Crisco Stick or 3/4 cup Butter Flavor Crisco All-Vegetable Shortening, plus additional for greasing pan

3/4 cup Jif Creamy Peanut Butter

1/2 cup firmly packed light brown sugar

1 1/2 teaspoons vanilla

3 eggs

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or sour milk*

3/4 cup chocolate syrup


For the Glaze:

1 cup confectioners’ sugar

1/4 cup chocolate syrup

1 teaspoon vanilla

Water

2-4 tablespoons chopped dry-roasted peanuts





Recipe



Preheat oven to 350 degrees F. Grease 10-inch (12 cup) bundt pan with shortening and flour lightly.


For cake, combine granulated sugar, 3/4 cup shortening, Jif Peanut Butter and brown sugar in large bowl. Beat at low speed of electric mixer until creamy. Add vanilla and eggs, 1 at a time, beating well after each addition.


Combine flour, baking powder, baking soda and salt in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.


Spoon 2 cups batter into medium bowl. Stir in 3/4 cup chocolate syrup. Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix.


Bake for 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Do not overbake. Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.


For glaze, combine confectioners’ sugar, 1/4 cup chocolate syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency. Spoon over top of cake. Sprinkle with nuts.


*To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Set aside 5 minutes before using.