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Chocolaty-Peanut Butter Encrusted Rum Cake

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Chocolaty-Peanut Butter Encrusted Rum Cake

Chocolaty-Peanut Butter Encrusted Rum Cake

Chocolaty-Peanut Butter Encrusted Rum Cake might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 686 calories, 6g of protein, and 35g of fat. Head to the store and pick up sugar, instant vanilla pudding, milk chocolate candy bar, and a few other things to make it today. From preparation to the plate, this recipe takes around 6 hours and 30 minutes.

Instructions

1
Preheat oven to 325 degrees F.
Equipment you will use
OvenOven
2
Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Kugelhopf PanKugelhopf Pan
3
Sprinkle chopped pecans onto the buttered pan.
Ingredients you will need
Pecan PiecesPecan Pieces
Equipment you will use
Frying PanFrying Pan
4
To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum.
Ingredients you will need
ChocolateChocolate
Cake MixCake Mix
WaterWater
EggEgg
Cooking OilCooking Oil
RumRum
Equipment you will use
Mixing BowlMixing Bowl
5
Mix well.
6
Pour batter in bundt pan and cook for 50 to 60 minutes.
Equipment you will use
Kugelhopf PanKugelhopf Pan
7
To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top.
Ingredients you will need
Butterfinger Candy BarButterfinger Candy Bar
ButterButter
GlazeGlaze
SugarSugar
WaterWater
RumRum
Equipment you will use
Aluminum FoilAluminum Foil
OvenOven
8
Pour glaze over top of cake, saturating evenly. Use all of the glaze.
Ingredients you will need
GlazeGlaze
9
Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight.
Equipment you will use
Kugelhopf PanKugelhopf Pan
10
To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides.
Ingredients you will need
GlazeGlaze
Chocolate SyrupChocolate Syrup
ButterButter
WaterWater
MilkMilk
11
Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides.
Ingredients you will need
Peanut ButterPeanut Butter
12
Serve.
DifficultyExpert
Ready In6 hrs, 30 m.
Servings10
Health Score2
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