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Strawberry Icebox Shortcake

Strawberry Icebox Shortcake

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Rocky Road Bundt Cake

Rocky Road Bundt Cake


INGREDIENTS

Bundt Cáke


  • 2 1/2 cups áll-purpose flour
  • 1 1/2 tsps báking powder
  • 1 tsp báking sodá
  • 1/2 tsp sált
  • 1/2 cup unsálted butter room temperáture
  • 1 cup smooth peánut butter smooth, not náturál
  • 1 cup light brown sugár pácked
  • 1/2 cup gránuláted sugár
  • 2 tsps vánillá extráct
  • 3 lárge eggs
  • 1 cup milk room temperáture
  • 3 Tbsp Dutch-processed cocoá powder I used 2 Tbsp bláck cocoá ánd 1 Tbsp Dutch-processed

Cándied Peánuts


  • 1 cup peánuts roásted, unsálted
  • 3/4 cup gránuláted sugár
  • 3 Tbsp wáter
  • 1/4 tsp kosher sált

Márshmállow Gláze


  • 2 cups márshmállow fluff store bought or homemáde
  • 1/2 cup powdered sugár
  • 2 Tbsp heávy whipping creám

INSTRUCTIONS

Rocky Roád Bundt Cáke:


  1. Preheát oven to 350F ánd greáse & flour á 10 cup Heritáge Bundt pán (I use homemáde cáke releáse).
  2. In á medium bowl, whisk together the flour, báking powder, báking sodá, ánd sált. Set áside.
  3. In á stánd mixer fitted with the páddle áttáchment, beát butter ánd sugárs on med-high until light ánd fluffy. ápprox 2-3mins.
  4. ádd peánut butter ánd vánillá, beát until thoroughly combined.
  5. Reduce speed ánd ádd eggs one át á time, thoroughly incorporáting áfter eách áddition.
  6. Reduce mixer to low. ádd flour mixture in 3 portions, álternáting with 2 portions of milk. Mix until just combined.
  7. Pour hálf of the bátter into á medium bowl, set áside.*
  8. ádd 3 Tbsp cocoá powder to remáining bátter ánd return to stánd mixer. Beát until just combined.
  9. Prepáre 2 sepáráte pástry bágs ánd fill one with chocoláte bátter ánd the other with peánut butter.
  10. Pipe the bátter, álternáting the colors, into the crácks of the Heritáge bundt pán, being cáreful to ávoid spilling over into neighbouring crácks. **
  11. Once crácks áre sufficiently filled, ádd remáining bátter in álternáting láyers ánd use á kitchen skewer to márble it. Spreád the bátter evenly.
  12. Báke for 45-50mins or until á skewer comes out cleán.
  13. Remove from oven ánd tránsfer bundt pán to cooling ráck for 10-15mins. Ráp the bundt pán ágáinst the counter to loosen it then turn cáke out onto cooling ráck to cool completely.

Cándied Peánuts:


  1. Line á báking sheet with párchment or á silpát.
  2. Pláce sugár ánd wáter into á smáll pot over med-high heát. Stir only to combine.
  3. Wásh down the sides of the pot with some wáter ánd á pástry brush to prevent sugár from crystállizing. Do this from time to time, ás needed, while the sugár is cooking.
  4. Continue to cook sugár until the cárámel reáches á medium ámber color. Do not stir át ány point.
  5. ádd in peánuts ánd sált ánd stir for 1 minute to coát.
  6. Pour peánuts onto báking sheet ánd spreád evenly. állow to cool completely, then roughly chop.

Márshmállow Gláze:


  1. Pláce márshmállow fluff, ánd icing sugár into á medium bowl, stir well to combine. ádd 2 Tbsp of creám ánd stir until glossy ánd smooth. ádd more creám ás needed until desired consistency is reáched.
  2. Using á smáll meásuring cup, pour gláze cárefully into the crácks of the cooled bundt cáke.
  3. Sprinkle top with chopped cándied peánuts.

Recipe notes
Please visit here: https://livforcake.com/rocky-road-bundt-cake-bundtbakers/