Buckeye Bundt Cake

Step up your bundting game by adding a surprise inside. The peanut butter cheesecake filling will excited peanut butter and Buckeye lovers alike.

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Today we are having our engagement photos done (and dyed my whole head purple in preparation)! We traveled back to our hometown of Rochester, NY to take pictures at the place where we first met – the Seneca Park Zoo! You see he was one of the animals on display… or at least that’s what he likes to tell people.

We met while volunteering in high school and while we lived in the same town, we went to different high schools. However, I’m certain we would have met at some point due to mutual friends. And no we haven’t been dating since then, our story is a bit long but the short version is we were friends for a long time and then finally dated, to the surprise of no one.

Another thing that should come as no surprise is that one of our chosen outfits for the day is wearing our jerseys, Bob in Penn State and me in Ohio State. It’s not as bad as the UM-OSU combo but it’s certainly not the friendliest pairing of football teams. Thankfully we’ve agreed to cheer for the other’s team unless of course we are playing each other (which is a rough day in our house). And we have a mutual hatred for UM so that helps. But I digress.

Being college football Saturday, the jersey outfits will be last in our photo shoot as I will continue wearing my jersey for the duration of the day. What about Bob? Penn State has a bye week.

This week Ohio State takes on Nebraska away and at night. I will actually be at a friend’s house playing games but hopefully they will allow me to have it on mute in the background, or at the very least not judge me too harshly for checking my phone for updates.

I think since I am bringing this epic bundt cake to the party they can’t get too annoyed with me. Who can be mad when presented with a peanut butter cheesecake stuffed chocolate bundt cake!?

One year ago: Rusty Bucket Restaurant

Two years ago: Fall Harvest Salad with Cranberry Vinaigrette

Three years ago: Apple Pie Cookies

Four years ago: Pumpkin Spice Brownies

Six years ago: Peanut Butter Hot Chocolate with Oreo Crumbs

BUCKEYE BUNDT CAKE

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Yield: Serves 16 Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3/4 cup creamy peanut butter
• 4 oz. cream cheese, room temperature
• 1/4 cup powdered sugar
• 1 egg
• 3 Tbsp milk

CAKE

• 1-3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup cocoa powder
• 3/4 cup boiling water
• 3 oz. semisweet chocolate, chopped
• 3/4 cup plain Greek yogurt (or sour cream)
• 12 Tbsp unsalted butter, room temperature
• 1-2/3 cups packed brown sugar
• 2 eggs
• 2 tsp vanilla extract

GLAZE

• 1/2 cup heavy cream
• 1 Tbsp granulated sugar
• 2 Tbsp corn syrup
• 1/4 cup creamy peanut butter
• 4 oz. semisweet chocolate, finely chopped

Directions

1. Preheat oven to 350 degrees F. Generously grease a 10-12 cup Bundt pan, sprinkle with cocoa powder, and swirl to coat the entire pan evenly.
2. For the filling: In a medium bowl, blend together the peanut butter filling with a hand mixer until smooth. Fit a pastry bag with a large plain tip (or a zip top bag with the corner snipped off) and scoop the filling into the bag. Place in the refrigerator until ready to use.
3. For the cake: In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream until smooth.
4. In large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour, mixing just until combined with each addition.
5. Pour 3/4 of the batter into the prepared Bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
6. Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached, about 50-60 minutes.
7. Remove from the oven and set on a wire rack to cool for 10 minutes. Place a wire cooling rack on top of the cake and carefully turn over – remove the pan and let cool completely.
8. For the glaze: Place the chocolate in a medium bowl, set aside. In a medium sauce pan over medium-high heat, stir the cream, sugar, peanut butter and corn syrup together and bring almost to a boil. Pour the heated mixture over the chocolate and let it sit 1 minute. Whisk until smooth and shiny, then pour the mixture over the top of the cake.

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