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.
Yields
8 Servings