2 c ;Water, boiling
4 oz Chocolate, unsweetened
2 c Sugar
2/3 c Butter; room temp
2 Eggs
1 ts Vanilla
3 c Flour
1 1/2 ts Baking soda
1 ts Baking powder
1 c Chocolate chips; semi-sweet
1 c Peanut-butter flavored chips
CHOCOLATE GLAZE
2 oz Butter
2 tb ;Water
3 tb Karo, light
2 ts Vanilla
1 c Chocolate chips; semi-sweet
1/4 c Sugar, confectioners; sifted
PEANUT BUTTER GLAZE
3/4 c Sugar, confectioners; sifted
2 tb Peanut butter
2 tb Whipping cream
Cake: Pour boiling water over the unsweeteend chocolate. DO NOT STIR. Set
aside to cool to lukewarm.
Cream sugar and butter with an electric mixer until smooth. Beat in eggs
and vanilla. Pour water off chocolate into a measuring cup and reserve.
Blend melted chocolate into butter mixture. Combine dry ingredients and add
to butter mixture alternately with water drained from chocolate. Beat at
low speed after each addition. Stir in the chips.
Pour batter into a well-greased 12-cup bundt pan. Bake in a 350 F. oven for
50 to 55 minutes or until cake tests done. Cool 15 minutes and remove from
the pan. Cool completely.
When completely cool, spoon chocolate glaze over entire cake. Refrig- erate
until glaze is firm. Drizzle peanut butter glaze over chocolate glaze.
Refrigerate until ready to serve.
Chocolate glaze: Combine butter, water, corn syrup, and vanilla in a
skillet. Heat to boiling. Add chocolate. Cover and let stand five
minutes. Remove lid and stir mixture until smooth. Stir in sugar until
blended. Chill ten minutes or until glaze is of spreading consistency
before spooning over the cake.
Peanut butter glaze: Combine all ingredients in a small bowl and blend
well.
From
Yields
8 Servings