1 box Duncan Hines Devil's Food Cake Mix
16 oz. sour cream
3 large eggs
25 mini peanut butter cups, quartered
Glaze:
1/2 cup whole milk
1/4 cup smooth peanut butter
2-4 tbsp powdered sugar
1. Preheat oven to 350 degrees.
2. Combine the cake mix, sour cream and eggs in a bowl and beat with an electric mixer for several minutes.
3. Grease a bundt pan.
4. Pour half the batter in the pan, followed by peanut butter cups, and then the remaining batter.
5. Bake for 40-50 minutes or until a toothpick comes out clean.
6. Cool for 10-15 minutes and then turn over on a rack or plate to cool.
7. Make the glaze just before serving: heat milk in a sauce pan. Whisk in peanut butter and then powdered sugar. Drizzle over cake.
Notes: This cake is as good as it sounds. You can get 12 hearty slices out of it, or up to 20 smaller slices. To increase the mouthwatering effect, you can save a few of the peanut butter cups to sprinkle on top of the cake.
Recipe Origination: Erin Rowley sent me this one, from the "Whipped" website.
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