Peanut Chocolate Cake (Print Version)

# Ingredients:

01 - 3 teaspoons baking powder.
02 - ½ teaspoon baking soda.
03 - 3 cups all-purpose flour.
04 - ½ teaspoon salt.
05 - 2½ cups granulated sugar.
06 - 1 cup softened butter.
07 - 3 large eggs.
08 - 2 teaspoons pure vanilla extract.
09 - 1 cup sour cream.
10 - 1¼ cups whole milk.
11 - 5 ounces dark chocolate.
12 - 1 cup smooth peanut butter.
13 - 1¼ cups confectioners' sugar.
14 - 4-5 tablespoons half-and-half.
15 - ⅓ cup peanut butter for topping.

# Instructions:

01 - Set oven at 350°F. Coat bundt pan with butter and dust with flour.
02 - Stir together baking powder, soda, salt, and flour.
03 - Cream together the butter and sugar. Add eggs individually, then mix in the vanilla and sour cream.
04 - Gradually alternate between adding the dry mix and milk to the wet ones. Don’t overdo it!
05 - Split the batter in two. Mix chocolate into one and peanut butter into the other. Add both into the pan with a swirled pattern.
06 - Bake for an hour. Let the cake cool in the pan for around 15 minutes.
07 - Mix together the peanut butter, powdered sugar, and half-and-half until smooth and pourable.
08 - Pour the glaze over the cooled cake.

# Notes:

01 - Go easy when swirling the batters.
02 - Only fill the pan about 75% full.
03 - Leftover batter? Bake cupcakes!

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