Chocolaty-Peanut Butter Encrusted Rum Cake

Name: Chocolaty-Peanut Butter Encrusted Rum Cake
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 stick butter; 1 Tbsp butter; 59 milliliters chocolate syrup; 4 eggs; 30 milliliters half-and-half; 50 grams package instant vanilla pudding; 118 milliliters light rum; 43 grams milk chocolate candy bar; 113 grams milk chocolate candy bar; 118 milliliters oil; 59 milliliters crushed peanut butter crunch candy bar (recommended: Butterfinger); 59 milliliters chopped pecans; 118 milliliters sugar; 59 milliliters water; 1 package yellow cake mix with pudding in the mix

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

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Sprinkle chopped pecans onto the buttered pan.

Ingredients you will need

Pecan Pieces

Equipment you will use

Frying Pan

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

Chocolate

Cake Mix

Water

Egg

Cooking Oil

Rum

Equipment you will use

Mixing Bowl

Mix well.

Pour batter in bundt pan and cook for 50 to 60 minutes.

Equipment you will use

Kugelhopf Pan

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 Bar

Butter

Glaze

Sugar

Water

Rum

Equipment you will use

Aluminum Foil

Oven

Pour glaze over top of cake, saturating evenly. Use all of the glaze.

Ingredients you will need

Glaze

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 Pan

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

Glaze

Chocolate Syrup