| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Emlive08, New |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 1 3/4 |
c |
Sugar |
| 2 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1 |
pn |
Salt |
| 2 |
|
Eggs |
| 4 |
oz |
Melted unsweetened chocolate |
| 1 |
t |
Pure vanilla extract |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Peanut butter chips |
| 1/4 |
c |
Cocoa powder |
| 1 |
c |
Powdered sugar |
| 2 |
T |
Milk, up to 3 |
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and lightly flour 12
individual (about 1 cup size) bunt tins. In the bowl of an electric
mixer, fitted with a paddle, cream the butter and sugar together. In a
small mixing bowl, sift together the flour, baking powder, baking soda
and salt and set aside. Add the eggs, one at a time, to the butter
mixture. Mix well after each egg. Add the chocolate and vanilla. Mix
well. Add the sifted flour mixture, 1/2 cup at a time, alternating
with the milk. Mix well. Fill each tin 1/2 full with the batter. Place
some of the peanut butter chips in the center of the batter. Pour the
remaining batter over the chips. Place in the oven and cook for about
18 to 20 minutes. Remove from the oven and cool for a couple of
minutes in the pan. Invert the cakes onto a wire rack. In a small
mixing bowl, combine the cocoa powder, powdered sugar and milk. Mix
until smooth. Spoon some of the glaze over each bunt cake. Allow the
glaze to set, then serve. Yield: 12 servings Recipe Courtesy of
Emeril Lagasse 1999 Converted by MC_Buster. Recipe by: EMERIL LIVE
SHOW #EMIC17 Converted by MM_Buster v2.0l.
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