Cooking with Paula Deen Special Issues – September 2019

117 PAULA DEEN’S FALL BAKING

Chocolate Peanut Butter Cake

Makes 1 (10-cup) Bundt cake

1 (15.25-ounce) package devil’s food

cake mix

1 (3.9-ounce) package chocolate

instant pudding mix

½ cup granulated sugar

½ cup vegetable oil

½ cup water

4 large eggs

1 (8-ounce) container sour cream

1 (10-ounce) package peanut butter

chips

Garnish: confectioners’ sugar

1. Preheat oven to 350°. Spray a 10-cup
   Bundt pan with baking spray with fl our.


2. In a large bowl, combine cake mix,
   pudding mix, and granulated sugar. Add
   oil, ½ cup water, and eggs; beat with a
   mixer at medium speed until smooth. Stir
   in sour cream and peanut butter chips.
   Spoon batter into prepared pan.


3. Bake until a wooden pick inserted near
   center comes out clean, 55 to 60 minutes.
   Let cool in pan for 10 minutes. Remove
   from pan, and let cool completely on a
   wire rack. Sift with confectioners’ sugar,
   if desired. Store in an airtight container for
   up to 3 days.

Trybutterscotch or caramel chips in place

ofpeanut butter chips for a fun fl avor twist.

Kitchen Tip