*  Exported from  MasterCook  *
 
                     PEANUT BUTTER CHOCOLATE FUDGE CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c             -- Water, boiling
    4       oz           Chocolate, unsweetened
    2       c            Sugar
      2/3   c            Butter -- room temp
    2                    Eggs
    1       t            Vanilla
    3       c            Flour
    1 1/2   ts           Baking soda
    1       t            Baking powder
    1       c            Chocolate chips -- semi-sweet
    1       c            Peanut-butter flavored chips
                         -----CHOCOLATE GLAZE-----
    2       oz           Butter
    2       tb            -- Water
    3       tb           Karo, light
    2       ts           Vanilla
    1       c            Chocolate chips -- semi-sweet
      1/4   c            Sugar, confectioners -- sifted
                         -----PEANUT BUTTER GLAZE-----
      3/4   c            Sugar, confectioners -- sifted
    2       tb           Peanut butter
    2       tb           Whipping cream
 
   Cake:  Pour boiling water over the unsweeteend
   chocolate.  DO NOT STIR. Set aside to cool to lukewarm.
   
   Cream sugar and butter with an electric mixer until
   smooth.  Beat in eggs and vanilla.  Pour water off
   chocolate into a measuring cup and reserve.   Blend
   melted chocolate into butter mixture.  Combine dry
   ingredients and add to butter mixture alternately with
   water drained from chocolate.  Beat at low speed after
   each addition.  Stir in the chips.
   
   Pour batter into a well-greased 12-cup bundt pan.
   Bake in a 350 F. oven for 50 to 55 minutes or until
   cake tests done.  Cool 15 minutes and remove from the
   pan.  Cool completely.
   
   When completely cool, spoon chocolate glaze over
   entire cake.  Refrig- erate until glaze is firm.
   Drizzle peanut butter glaze over chocolate glaze.
   Refrigerate until ready to serve.
   
   Chocolate glaze:  Combine butter, water, corn syrup,
   and vanilla in a skillet.  Heat to boiling.  Add
   chocolate.  Cover and let stand five minutes.  Remove
   lid and stir mixture until smooth.  Stir in sugar
   until blended.  Chill ten minutes or until glaze is of
   spreading consistency before spooning over the cake.
   
   Peanut butter glaze:  Combine all ingredients in a
   small bowl and blend well.
  
 
 
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