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Ingredientes
- 1 stk Butter
- 1Â 3/4 c. Sugar
- 2 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 pch Salt
- 2 x Large eggs
- 4 ounce Unsweetened chocolate melted
- 1 tsp Pure vanilla extract
- 1Â 1/4 c. Lowfat milk
- 1/2 c. Peanut butter chips
- 1/4 c. Cocoa pwdr
- 1 c. Powdered sugar
- 2 Tbsp. Lowfat milk - (to 3 tbspns)
Direcciones
- Preheat the oven to 350 degrees. Grease and lightly flour 12 individual (about 1-c. size) bunt tins.
- In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. In a small mixing bowl, sift together the flour, baking pwdr, baking soda and salt and set aside. Add in the Large eggs, one at a time, to the butter mix. Mix well after each egg. Add in the chocolate and vanilla. Mix well. Add in the sifted flour mix, 1/2 c. at a time, alternating with the lowfat milk. Mix well.
- Fill each tin 1/2 full with the batter. Place some of the peanut butter chips in the center of the batter. Pour the remaining batter over the chips. Place in the oven and cook for about 18 to 20 min. Remove from the oven and cold for a couple of min in the pan. Invert the cakes onto a wire rack.
- In a small mixing bowl, combine the cocoa pwdr, powdered sugar and lowfat milk. Mix till smooth. Spoon some of the glaze over each bunt cake. Allow the glaze to set, then serve.
- This recipe yields 12 servings.
- Comments: The original recipe title as listed is "Mini Chocolate Bundt Cakes With Peanut Butter Filling And Chocolate Glaze".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 396 | |
| Calories from Fat 127 | 32% |
| Total Fat 14.6g | 18% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 333mg | 14% |
| Potassium 201mg | 6% |
| Total Carbs 64.29g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 44.54g | 30% |
| Protein 6.08g | 10% |
