Chocolate Peanut Butter Bundt Cake

Cake:

• 3/ 4 cup butter, softened
• 3/ 4 cup sugar
• 3/ 4 cup brown sugar
• 2 teaspoons vanilla
• 2 eggs, room temperature
• 1 2/ 3 cups flour
• 3/ 4 cup cocoa
• 1 teaspoon baking soda
• 3/ 4 teaspoon salt
• 3/ 4 cup buttermilk
• 1/ 3 cup sour cream
• 6 oz bittersweet chocolate, coarsely chopped

Peanut Butter Filling:

• 1 cup creamy peanut butter
• 3/ 4 cup powdered sugar, sifted

Glaze:

• 1 1/ 4 cups semisweet chocolate chips
• 7 tablespoons heavy cream

Preheat oven to 325 degrees F (162 degrees C). Prepare pan with baking spray or grease with shortening/butter and flour pan. Set aside. In large bowl, combine butter, sugar and brown sugar; beat on medium speed until light and fluffy. Stir in vanilla. Add eggs, one at a time, beating well after each addition. In medium bowl, sift together flour, cocoa, baking soda and salt. On low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour. Add sour cream. Beat on medium speed 1 minute, scraping bowl often. Fold in chopped chocolate.

In a separate medium bowl, combine peanut butter and powdered sugar; mix well. Spoon about half the cake batter into prepared pan. Add a layer of the peanut butter filling on top, making sure filling does not touch sides of pan. Pour the rest of cake batter on top. Gently tap pan on countertop to remove air bubbles. Bake for 40-45 minutes, until toothpick inserted comes out clean. Cool in pan 10-15 minutes.  Invert cake onto cooling rack to cool completely.

Glaze: In medium saucepan, combine chocolate chips and whipping cream. Cook on low heat, stirring constantly, until smooth and melted. Remove from heat and cool slightly. Place cake on serving platter and spoon glaze over cake. Garnish with chocolate curls and peanuts. Serve with whipped cream if desired.  About 12 servings.