INGREDIENTS

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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