{"id":12716,"date":"2016-04-28T06:00:34","date_gmt":"2016-04-28T13:00:34","guid":{"rendered":"http:\/\/highdesertmg.wpengine.com\/our-holly-days\/2016\/04\/28\/buckeye-bundt-cake\/"},"modified":"2016-04-28T06:00:34","modified_gmt":"2016-04-28T13:00:34","slug":"buckeye-bundt-cake","status":"publish","type":"post","link":"http:\/\/blogs.highdesert.com\/our-holly-days\/2016\/04\/28\/buckeye-bundt-cake\/","title":{"rendered":"Buckeye Bundt Cake"},"content":{"rendered":"

By Holly Sosa<\/a><\/span> <\/p>\n

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I’m a Midwestern gal at heart and though I spent most of my adolescence growing up in Las Vegas and now reside in Southern California, I’ll forever identify as having a Michigan heart. From poutine to pasties, my tummy will also forever thank me for that, ha! One of my favorite Midwestern treats is a Buckeye. If you’re not familiar with Buckeyes, they are little peanut butter balls rolled up in chocolate and they’re positively mouthwatering. My husband, a chocolate peanut butter addict, tried his first Buckeye last year while we were visiting family in Northern Michigan and he couldn’t believe I had withheld this glorious treat from him for so long, ha!<\/p>\n

This Buckeye Cake starts with the peanut butter cheesecake filling and to get it started, you’ll add some peanut butter, cream cheese, powdered sugar, an egg, and some milk to a mixing bowl and beat it all together until smooth. Set it aside for now.<\/p>\n

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Next, you’ll grab a saucepan and add some water, butter, cocoa powder, and some espresso powder to it. Cook it on medium heat and whisk it all together until it just comes to a boil. Remove it from the heat and set it aside.<\/p>\n

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In another mixing bowl, you’ll add some flour, sugar, and baking soda and whisk it all together.<\/p>\n

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Next, add in the chocolate mixture, a couple of eggs, some vanilla, and sour cream and beat it all together until just combined.<\/p>\n

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Pour half of the chocolate batter into your well greased bundt cake pan.<\/p>\n

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And then spoon in the peanut butter mixture.<\/p>\n

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And finally top it off with the other half of the chocolate mixture.<\/p>\n

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Bake it at 350F degrees for about an hour and allow it to cool before removing it from the pan.<\/p>\n

I iced it with some store bought chocolate frosting and garnished it with peanut butter chips to finish it all off in decadent glory!<\/p>\n

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This Buckeye Bundt Cake recipe is rich and divine and will go a long way in a crowd since it’s decadent and more brownie-textured than cake textured. A complimentary combination of peanut butter and chocolate flavors, it’s the perfect cake for your chocolate-loving family member or friend.<\/p>\n

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Buckeye Bundt Cake<\/div>\n
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Print<\/a><\/span> <\/div>\n<\/p><\/div>\n
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Ingredients<\/div>\n
Peanut Butter Cheesecake Filling<\/div>\n