Cake:
3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream
Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped
Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional
Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.
For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.
Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.
For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.
Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!
