Peanut Butter Caramel Crunch Cake recipe

Temperature: 350 ° F

Ingredients

  • 2-1/4Cups All-Purpose Flour
  • 2Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 3/4Cup Granulated Sugar
  • 3/4Cup Firmly Packed Brown Sugar
  • 3/4Cup Butter-Flavored Shortening
  • 3/4 Cup Creamy Peanut Butter
  • 3 Large Eggs
  • 1-1/2 Teaspoons Pure Vanilla Extract
  • 1 Cup Buttermilk
  • 1 Full Cup Crunnch-N-Munch, Coarsely Chopped
  • 1/2 Cup Firmly Packed Brown Sugar
  • 1/4 Cup Heavy Whipping Cream
  • 1/2 Cup Confectioner's Sugar
  • 1/2 Cup Crunch-N-Munch

Instructions

Preheat Oven To 350
Sift flour, baking powder, baking soda, and salt. Combine sugars, shortening, and peanut butter in a bowl; beat until creamy. Beat in eggs. Add vanilla; mix well. Add dry ingredients alternately with buttermilk to creamed mixture; beat on low speed. Fold in the crunch-n-munch. Spray Kaisercast Star Bundt Pan with pam spray. Pour in batter.
Bake at 350 for 65 to 70 minutes or until toothpick inserted near center comes out clean, Cool in pan for 10 to 15 minutes before removing from pan to wire rack to cool completely.
When ready for drizzle; in a small saucepan bring brown sugar and cream to a boil. Remove from heat; whisk in confectioner's sugar. Immediately drizzle over cake, and top with crunch-n-munch decoratively. Let drizzle set before serving.
Approx: 14 to 16 Delicious Serevings

Submitted By: P. Marchesi - Lenhartsville, PA