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      RECIPE TITLE "Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze" Author: Every Day's a Party Recipes from Every Day's a Party, copyright © 1999 Emeril Lagasse. All rights reserved.

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yields6 individual cakestime-- difficultymoderate

    Bundt pans are tube pans with fluted sides. Felicia found some 1-cup Bundt pans to make these chocolate cakes so that picnic guests could each have their very own. They can be packed in an airtight container to put in the picnic basket.

      RECIPE INGREDIENTS

    2 tablespoons plus 1/4 pound (1 stick) unsalted butter
    2 cups bleached all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    Pinch of salt
    1 cup granulated sugar
    2 large eggs
    4 ounces unsweetened baking chocolate, melted
    1 teaspoon pure vanilla extract
    1/3 cup milk
    2 cups peanut butter chips

    For the Glaze:
    1/2 cup unsweetened cocoa powder
    1 cup confectioners' sugar
    2 to 3 tablespoons milk

      RECIPE METHOD

    1. Preheat the oven to 350 °F. Grease 6 individual 1-cup Bundt pans with 2 tablespoons of the butter.
    2. Into a small mixing bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
    3. In a large mixing bowl, cream together the remaining 1/4 pound (1 stick) butter and the granulated sugar using an electric mixer fitted with the paddle attachment set on medium speed. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and vanilla and beat to mix. Add the flour mixture 1/2 cup at a time, alternating with the milk beating until everything is incorporated.
    4. Fill each tin about half full with the batter. Place some of the peanut butter chips in the center of the batter in each cup, then pour in the remaining batter to fill the tins. Bake until the cakes set, 18 to 20 minutes. Remove from the oven and let cool on wire racks, then flip out of the tins.
    5. In a small mixing bowl, combine the cocoa powder, confectioners' sugar, and as much of the remaining milk as needed to whisk into a smooth glaze. Set the cakes on a wire rack and spoon equal amounts of the glaze over them. Allow the glaze to set before serving.

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