#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries

Since I decided to make an extra special cake for our anniversary, I really wanted to make the tastiest cake in my repertoire. This recipe is adapted from both Bettycrocker.com and Food.com. I put it all together and baked it up in my new Bundt pan that I’ve been coveting since I first saw it. Hopefully, you’ll agree this bundt is spectacular.

Our theme for February is “Red”.  In addition to St. Valentines Day, its Mr. B’s and my anniversary on February 10, so this cake was an extra special treat for me to research, prepare and enjoy.

Heartfelt appreciation  to Wendy Klik  from  A Day in the Life on the Farm for this “red” treat.  I really had a good time deciding which cake to make and the choice was not easy.  I had a good idea of what I wanted for the finished cake and drew from a couple different recipes to make this, my own creation.

At this time, I would like to add that while it may appear difficult with a long list of ingredients, it is really straightforward.  And even though a tad labor intensive,  it is WELL worth it.  It’s quite delicious and perfect for any celebration.

#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries
Print Recipe
A beautiful, lightly almond-scented, white chocolate bundt cake with luscious white chocolate baked throughout the cake itself and a white chocolate ganache decoratively drizzled on top. Finished with a raspberry glaze, and dollops of whipped cream and fresh raspberries to complete my masterpiece. It's rich, chocolaty and fabulous, in my opinion.
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries
Print Recipe
A beautiful, lightly almond-scented, white chocolate bundt cake with luscious white chocolate baked throughout the cake itself and a white chocolate ganache decoratively drizzled on top. Finished with a raspberry glaze, and dollops of whipped cream and fresh raspberries to complete my masterpiece. It's rich, chocolaty and fabulous, in my opinion.
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Ingredients
The Bundt cake
White Chocolate Ganache
Raspberry Glaze
Topping
Servings: Servings
Instructions
White Chocolate Bundt Cake
  1. Preheat oven to 350º degrees. Prepare a 10-inch Bundt pan with homemade cake release or use food release spray for baking, and dust with two tablespoons sugar. Be sure to tap out the excess sugar. I was not careful enough, in my opinion. And it looks like excess flour caked on the Bundt. It's actually sugar not tapped out. While it may appear a bit unsightly, it will only sweeten the finished Bundt. The sugar coating adds a very nice crunch to the finished cake. Here is my spectacular new Bundt cake pan. Don't you just love the final, gorgeous Bundt cake it produces?
  2. In a medium bowl, combine flour, baking powder, salt and baking powder. Set aside.
  3. Chop 8 ounces of baking white chocolate. Reserve 4 ounces of the chopped chocolate to be added to the cake before baking. Melt the other 4 ounces and set aside.
  4. In the mixing bowl of your stand mixer, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, incorporating well after each addition.
  5. Stir extracts and the melted white chocolate and flour mixture into the creamed mixture alternating with the sour cream. Beat just until combined.
  6. Pour 1/3 of the batter into your prepared bundt cake pan. Sprinkle 1/2 of the reserved chopped white chocolate on top of the batter. Repeat and Pour the remaining (1/3) batter on top.
  7. Bake for 55 to 60 minutes or until your cake tester comes out clean. I turned the pan at 30 minutes to facilitate an even bake.
  8. Let cake cool in pan for 15 minutes, then remove from pan to a rack and allow to cool completely.
White Chocolate Ganache
  1. Place 8 ounces of chopped white chocolate baking bar pieces in a small bowl, set aside
  2. Bring 1/2 Cup whipping cream and 1 Tablespoon butter just to a boil.
  3. Pour over chopped white chocolate pieces and stir until smooth. Cool completely, about 5 minutes. Then refrigerate 1 hour until thoroughly chilled
Raspberry Glaze
  1. Place a strainer over a saucepan; pour thawed raspberries into strainer and press the berries with the back of a spoon through the strainer to remove seeds. Discard seeds.
  2. Stir Raspberry juice with cornstarch and sugar. Blend well and cook over medium heat until the mixture boils and thickens, STIRRING CONSTANTLY. The raspberry juice is a bit tart so I added a touch of sugar. The remaining tart flavor is a nice balance to the sweet cake. Cool about 30 minutes or until completely cooled.
Assembly
  1. Drizzle melted and cooled white chocolate ganache over the bundt cake and give it awhile to set up. Then, spread the raspberry glaze on top of the ganache. Refrigerate at least 30 minutes before serving
Serving my masterpiece
  1. Whip 1 cup heavy whipping cream, add sugar to taste and 1/2 teaspoon vanilla extract until stiff peaks form.
  2. Add dollops of whipped cream over the glaze and finish with fresh raspberries. Serve and enjoy your masterpiece.
Recipe Notes

~The History Channel~

Every February 14, across the United States and in other places around the world, candy, flowers and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint, and where did these traditions come from? Find out about the history of this centuries-old holiday, from ancient Roman rituals to the customs of Victorian England.

THE LEGEND OF ST. VALENTINE

The history of Valentine’s Day–and the story of its patron saint–is shrouded in mystery. We do know that February has long been celebrated as a month of romance, and that St. Valentine’s Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. But who was Saint Valentine, and how did he become associated with this ancient rite?

Did You Know?
Approximately 150 million Valentine's Day cards are exchanged annually, making Valentine's Day the second most popular card-sending holiday after Christmas.

The Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred. One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons, where they were often beaten and tortured. According to one legend, an imprisoned Valentine actually sent the first “valentine” greeting himself after he fell in love with a young girl–possibly his jailor’s daughter–who visited him during his confinement. Before his death, it is alleged that he wrote her a letter signed “From your Valentine,” an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories all emphasize his appeal as a sympathetic, heroic and–most importantly–romantic figure. By the Middle Ages, perhaps thanks to this reputation, Valentine would become one of the most popular saints in England and France.

ORIGINS OF VALENTINE’S DAY: A PAGAN FESTIVAL IN FEBRUARY

While some believe that Valentine’s Day is celebrated in the middle of February to commemorate the anniversary of Valentine’s death or burial–which probably occurred around A.D. 270–others claim that the Christian church may have decided to place St. Valentine’s feast day in the middle of February in an effort to “Christianize” the pagan celebration of Lupercalia. Celebrated at the ides of February, or February 15, Lupercalia was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.

To begin the festival, members of the Luperci, an order of Roman priests, would gather at a sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would sacrifice a goat, for fertility, and a dog, for purification. They would then strip the goat’s hide into strips, dip them into the sacrificial blood and take to the streets, gently slapping both women and crop fields with the goat hide. Far from being fearful, Roman women welcomed the touch of the hides because it was believed to make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would each choose a name and become paired for the year with his chosen woman. These matches often ended in marriage.

VALENTINE’S DAY: A DAY OF ROMANCE

Lupercalia survived the initial rise of Christianity and but was outlawed—as it was deemed “un-Christian”–at the end of the 5th century, when Pope Gelasius declared February 14 as St. Valentine’s Day. It was not until much later, however, that the day became definitively associated with love. During the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds’ mating season, which added to the idea that the middle of Valentine’s Day should be a day for romance.

Valentine greetings were popular as far back as the Middle Ages, though written Valentine’s didn’t begin to appear until after 1400. The oldest known valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. (The greeting is now part of the manuscript collection of the British Library in London, England.) Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.

TYPICAL VALENTINE’S DAY GREETINGS

In addition to the United States, Valentine’s Day is celebrated in Canada, Mexico, the United Kingdom, France and Australia. In Great Britain, Valentine’s Day began to be popularly celebrated around the 17th century. By the middle of the 18th, it was common for friends and lovers of all social classes to exchange small tokens of affection or handwritten notes, and by 1900 printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one’s feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine’s Day greetings.

Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began selling the first mass-produced valentines in America. Howland, known as the “Mother of the Valentine,” made elaborate creations with real lace, ribbons and colorful pictures known as “scrap.” Today, according to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.) Women purchase approximately 85 percent of all valentines. 💜

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#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE

This cake is “old” enough to be considered a vintage recipe and is almost solely responsible for the rise of popularity and sales of Bundt pans.

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Today’s recipe, is from The Cook’s Country Cookbook, and is for an updated version of the classic Tunnel of Fudge Cake. The bakers at America’s Test Kitchen made two dozen cakes before arriving at this rendition, and swaps half of the granulated sugar for brown sugar.  This cake was very popular in the 60’s and fondly remembered by the baby~boomers.  Later, as I recall, there were “cake mixes” available in the local supermarkets.

I have substituted Splenda white and Splenda brown sugar to make it a healthier version.  I’ve been baking and cooking with both Splenda sugars for quite awhile.  I’ve always had success in texture and taste.  It’s an even swap, 1 to 1.

When testing this cake for doneness, do not use the inserted toothpick method as the tunnel of fudge will always look underdone.   Instead, look to see if the sides are beginning to pull away from the pan. When pressed, the top of the cake should feel springy.

This month, our theme is a Healthy cheat, sneak or substitute hosted by Andrea Potter Kruse.  It didn’t take me too long to decide which recipe to use.  My brother~in~law has been asking for this cake even before #BundtBakers became a part of my interests.  So, thank you Andrea for this ingenious theme which also required a bit of thought and research.  But my brother~in~law thanks you in a BIG way {plus, it’s his birthday this month}.

THE ORIGINAL RECIPE:

Tunnel of Fudge Cake
1 1/2 cups soft Land O’ Lakes Butter
6 eggs
1 1/2 cups sugar
2 cups Pillsbury’s Best Flour (Regular, Instant Blending or Self Rising*)
1 package Pillsbury Double Dutch Fudge Buttercream Frosting Mix
2 cups chopped Diamond Walnuts

Oven 350° [ed. 350 F / 175 C]
10-inch tube cake

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix, and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch Angel Food tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

Note: Walnuts, Double Dutch Fudge Frosting Mix and butter are key to the success of this unusual recipe. Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie-type crust.

It originally required Pillsbury “Double Dutch Fudge Frosting Mix”, which was later discontinued by Pillsbury.   In response to widespread complaints, Pillsbury released a revised version that introduced cocoa powder in place of the frosting mix.

REVISED  RECIPE FOR TUNNEL OF FUDGE BUNDT CAKE FROM PILLSBURY

This revised recipe makes up for the now-extinct ingredient of “Double Dutch Fudge Frosting Mix.” Note that Pillsbury introduced a glaze, whereas the original did not have one. Pillsbury notes that the cake will not work without the called-for amount of nuts.

For the cake:
1 3/4 cups white sugar
1 3/4 cups margarine or softened butter
6 eggs
2 cups icing sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts

For the glaze:
3/4 cup icing sugar
1/4 cup unsweetened cocoa powder
4 to 6 teaspoons milk

Start heating oven to 350 F / 175 C.

Grease and flour a 12-cup (3 litres) fluted tube cake pan or a 10-inch (25 cm) tube pan. Set aside.

In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time and beat after each one. Add the 2 cups of icing sugar a little at a time, beating after each addition. Stir in flour (if you have been using an electric beater, switch to hand for this) and all remaining ingredients in the cake section. Pour or spoon batter into the prepared cake pan and smooth it out. Pop into oven and bake until edges start to pull away from the pan and the top is set. Don’t go by standard tests such as a dry toothpick test; they won’t work with this cake. The cake should be done in 45 to 50 minutes. Remove cake from oven, leave in pan, and set on wire rack to cool 1 1/2 hours, then invert onto a plate and let cool a further 2 hours.

Now, mix all the glaze ingredients. You want the glaze to be runny enough to drizzle, so add a bit more milk if you have to. Drizzle over top, and let some run down the sides of the cake.

#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE
Print Recipe
My dear brother~in~law has been asking for this cake ever since he heard about my joining the #BundtBakers group. What makes this a perfect opportunity is that I substituted Splenda for both brown and white sugars. He is diabetic and so swapping out the sugars is perfect timing. I know he will love it and I'm sure I will too.
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE
Print Recipe
My dear brother~in~law has been asking for this cake ever since he heard about my joining the #BundtBakers group. What makes this a perfect opportunity is that I substituted Splenda for both brown and white sugars. He is diabetic and so swapping out the sugars is perfect timing. I know he will love it and I'm sure I will too.
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
Ingredients
For the Cake
For the Glaze
Servings: Bundt cake
Instructions
  1. For the cake: preheat oven to 350º F And prepare a 12 cup, non~stick Bundt pan by brushing the interior with 1 T butter plus 1 T cocoa powder. Or use your own homemade cake release, then dust with cocoa powder.
  2. Whisk the boiling water and chocolate together in a small bowl until melted and smooth; let the mixture cool slightly.
  3. In a medium bowl, whisk the flour, nuts, confectioners sugar, cocoa and salt together.
  4. In a large bowl {Kitchen Aid if you're lucky enough to have one.} beat the butter, sugars and vanilla together on medium speed until light and fluffy, about 6 minutes.
  5. Beat in eggs, one at a time until combined, beat in the chocolate mixture and blend on low for about 30 seconds. Slowly beat in the flour mixture until just incorporated, about 30 seconds.
  6. Scrape the batter into prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on your work surface to settle the batter.
  7. Bake the cake until the edges start pulling away from the sides of the pan and the top feels springy with pressed finger, about 45 minutes. The toothpick method will not work with this cake as the tunnel of fudge will not appear done at any point.
  8. For the glaze: In the meantime, whisk all the ingredients for the glaze together in a medium bowl until smooth and thickened.
  9. Allow the cake to cool in the pan, on top of a cooling rack for 10 minutes, then flip it out on a wire rack. Let the cake cool completely, about 2 hours. Drizzle the chocolate glaze over the top and sides of the cake. Allow the glaze to set up ~ about 25 minutes, before serving.
  10. Once completely cooled, mix all the glaze ingredients together until the desired consistency. Drizzle the glaze over the cake while it is still on the wire rack, putting a sheet pan beneath to catch the drips. Move to serving plate and add chopped, toasted walnuts to the finished cake.
Recipe Notes

The Bundt pan was invented in the 1950s by a man named H. David Dalquist. The pan was based on a traditional ceramic dish with a similar ringed shape. Though Dalquist's version was lighter and easier to use than the clunky previous version, sales were disappointing.

Then, in 1966, a woman named Ella Helfrich took second place {and won $25,000 dollars} in the annual Pillsbury Bake-Off with her recipe for Tunnel of Fudge Cake. The walnut-filled, chocolate-glazed cake had a ring of gooey fudge at its center. Eating a slice was reminiscent of indulging in under-baked brownie batter. Helfrich's cake was an overnight sensation. Pillsbury received more than 200,000 requests for the pan she used, and Dalquist's company went into overtime production. Today, more than 50 million Bundt pans of all shapes and sizes have been sold around the world.

Though her recipe only won second prize, it was enough to clinch her place in American cooking fame. The first prize recipe from that year has been forgotten. Ella's, though, was an immediate sensation.

Pillsbury ran newspaper ads across America showing a photo of a slice of the cake with the large, bold caption "Makes its own tunnel of fudge as it bakes". The ad (accompanied by an 8 cent clip-out coupon) said:

"Sensational Tunnel of Fudge Cake is a  Rich, yummy chocolate cake that makes its own thick, fudgey center as it bakes. What an idea! And Tunnel of Fudge Cake is easy. Shortcutted, streamlined, up-to-dated (sic) by Pillsbury's Best. Makes baking from scratch easy as baking from a mix! Just one bowl. Six ingredients. Ten minutes' preparation time. Because Pillsbury Double Dutch Fudge Frosting Mix goes right in the batter—makes the flavor, the tunnel as the cake bakes! You'll bake Tunnel of Fudge Cake again and again. The recipe's at your grocer's. Pick it up at the same time you get your Pillsbury's Best —Plain or Self-Rising."

Mrs. Helfrich continued to enter the Bake-Offs after 1966, but never won again. She felt it was owing to her resisting the pressure to go "light and lively" in her recipes. She told reporters there were four major food groups for her: butter, chocolate, pecans and sugar. "You can't go low-cal when you're using pecans and brown sugar," she said in 1999, I like her style.  She especially liked cooking with pecans, as she had a pecan tree in her backyard.

You may notice that this cake has many similar versions:  the original from Mrs Helfrich; The new recipe from Pillsbury once they stopped making the fudge frosting included in the original; and the one from Cooks Corner which I have adjusted and chosen to share with you all today.  Similar yet distinctive, this version just works for me. 💜

 

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BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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# BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE

The theme this month is Retro Desserts Recreated as a Bundt. While I was writing this recipe, I began thinking how subjective the term “comfort food” is. This one is going to become one of my all~time favorites based on childhood memories alone. But tasting that long~forgotten mingle of flavors was very special for me.

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. http://www.pinterest.com/flpl/bundtbakers/

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When I was a young girl, my mother was simply not a baker.  My dear Aunt Jeanne was the baker.  She was well~known in Jamestown, New York for her cookies in particular.   At Christmas, she would always send a coffee can full of her delicate and delightful array.  We waited anxiously for that coffee can to arrive, then we devoured them.

As we got older, us kids would make the baked goods, cookies with the recipe from the back of the morsels bag, or boxed cakes for birthdays and holidays.

But every now and then, strictly from memory, my Mom would make a chocolate cake from scratch .  I think she always put some strong black coffee in the mix and then she would make a peanut butter/coffee icing.  Those cakes were “the best”.  After you had a piece, you were full for hours.  The cakes were always heavy but tasty.  I don’t think she knew what a sifter was for.

So when I saw this recipe, I immediately thought of her and those rare baking moments we shared, with great joy.  With a smidgen of tweaks and twists, I was off and running to smell those Heavenly aromas coming from my own kitchen.

#BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE
Print Recipe
Chocolate, peanut butter marbeled bundt cake with an espresso~peanut butter glaze. And a few filled cupcakes too.
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
#BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE
Print Recipe
Chocolate, peanut butter marbeled bundt cake with an espresso~peanut butter glaze. And a few filled cupcakes too.
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Ingredients
THE CAKE
ESPRESSO~PEANUT BUTTER GLAZE
Servings: Bundt
Instructions
  1. Preheat oven to 350º and grease and flour your baking pans and set them aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt
  3. In a stand mixer {or large bowl and hand mixer} beat softened butter on a medium speed for about 1 minute. Slowly add the sugar and beat until combined. [4 ~ 5 minutes}. Next, slowly add the eggs, one at a time.
  4. Once the wet ingredients are completely incorporated, add the flour mixture and milk alternately until just combined.
  5. Transfer half of the batter, about 3 1/2 cups to a medium bowl, then stir in the cooled, melted chocolate until well combined. I decided to leave the peanut butter half in my stand mixer and used my hand mixer for the chocolate half.
  6. Before measuring the peanut butter, spray the measuring cup with non~stick spray for easy release. I almost forgot the cooking spray but luckily, remembered at the last minute. Add the peanut butter into the remaining cake mixture and blend until smooth, creamy and well~mixed.
  7. Using a separate spoon for each flavored batter, alternately drop spoonsful of the chocolate and the peanut butter batters into the prepared pan{s}. Use a knife or spatula to carefully swirl the batter together for that marbelized look. Do not over mix. Fill your pan until it is 3/4 full. It will increase in volume a bit while baking. Use any remaining batter for some lovely cupcakes. I think the cupcakes need a very lightly sweetened whipped~cream filling, just to take them over the top.
  8. Bake for about 60 minutes or until a cake tester or toothpick comes out clean. The cupcakes will likely be done sooner than the cake so watch your time closely. Cool the cake{s} in their respective pans for about 15 minutes. Then, remove from the pans to continue cooling on a rack. In the meantime, make your espresso~peanut butter glaze. Make a mixture of the half & half and espresso powder and stir until the espresso has dissolved.
  9. In the bowl of your mixer, combine the powdered sugar, peanut butter and enough of the heavy cream and espresso mixture to create a thick drizzle. I had to add some additional half&half to make it easier to drizzle.
  10. When your bundt cake and bonus cupcakes have cooled completely, fill the cupcakes and then drizzle both the bundt cake and cupcakes with the espresso~peanut butter glaze and enjoy. 💜
  11. Here's what I did with the leftover cake batter. I decided to make a single layer cake. I used up all of the chocolate mixture in the bundt cake so my single layer is just peanut butter and is really good.
Recipe Notes

After taking a week off, my second~degree burns have healed nicely without too much scarring.  Even so, Mr. B took over melting the chocolate for the marbeling.  I did need his help at the end because the two bowls were too heavy to lift.  I chose to use all of the chocolate mixture in the bundt cake so all of the leftover batter made a lovely, single layer peanut butter cake and let me say here both batters were exceptionally tasty.  I'm anxious to taste the end product.  Sorry there are so few pictures, I get so focused on the instructions, I forget to take pictures.  I'll get better.

This bit of yummyness is adapted from "Inspired by Charm".  Thank you Michael for this stroll down memory lane.

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