Over-the-Top Peanut Butter-White Chocolate Cream Cake

Name: Over-the-Top Peanut Butter-White Chocolate Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 16 servings Glaze; 237 milliliters firmly packed DOMINO Light Brown Sugar; 170 grams PHILADELPHIA Cream Cheese, softened; 177 milliliters Creamy USA-GROWN PEANUT Butter; 177 milliliters Dry-Roasted Unsalted USA-GROWN PEANUTS, coarsely chopped and divided; 4 larges eggs, at room temperature; 473 milliliters all-purpose flour; 2 Tbsps all-purpose flour; 237 milliliters DOMINO Granulated Sugar; 0 teaspoons salt; 12 Tbsps unsalted butter, softened; 2 teaspoons vanilla extract; 2 Tbsps CRISCO All-Vegetable Shortening

Over-the-Top Peanut Butter-White Chocolate Cream Cake requires about 30 minutes from start to finish. One portion of this dish contains roughly 9g of protein, 25g of fat, and a total of 417 calories. This recipe serves 16. If you have butter, dry-roasted usa-grown peanuts, domino granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

Set prepared Filling aside.

Grease a 12-cup Bundt pan with 2 Tbsp. shortening, and dust with 2 Tbsp. flour. Set pan aside.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Stir together 2 cups flour, salt, and baking soda in a medium bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Beat 12 Tbsp. butter and next 3 ingredients at medium speed with an electric mixer 3 minutes or until fluffy. Beat in peanut butter and vanilla.

Ingredients you will need

Peanut Butter

Vanilla

Butter

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in 1/4 cup chopped peanuts.

Ingredients you will need

Peanuts

All Purpose Flour

Egg

Spoon one-third of batter into prepared Bundt pan. Carefully spoon Filling onto center portion of batter. (Filling should touch edges of pan as little as possible.) Spoon remaining batter over Filling.

Equipment you will use

Kugelhopf Pan

Bake at 300 for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan onto a wire rack, and cool 1 hour or until completely cool.

Equipment you will use

Wire Rack