1-15.25 oz. box yellow cake mix
1/2 t of Nutmeg
1/4 t of Ground Allspice
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour
1 cup creamy peanut butter (add an extra ½ cup for the PB lovers!)
1 ½ cups water
1 T canola oil
1 cup of Heavy Whipping Cream
¾ cup of Semi-sweet Chocolate Chips
1 ½ cup of Powdered Sugar
Preheat oven to 350 degrees.
Spray Bundt pan with nonstick baking cooking spray. Set aside.
In a large bowl, combine dry ingredients cake mix, brown sugar, granulated sugar, flour, nutmeg, and allspice. Add peanut butter, water, oil, and eggs to the dry ingredients and stir until well combined. Pour prepared batter into greased Bundt pan.
Bake in preheated oven for 45-50 minutes or until toothpick inserted in center comes out with only a few crumbs. Cool in pan for 5-10 minutes and then invert onto cake plate and cool completely.
Create a double boiler by using a heat-safe bowl over a pot halfway filled with water.
Under low simmer heat, combine heavy cream and semi-sweet chips. Stir frequently until smooth. Remove from heat.
Slowly add powdered sugar little by little whisk until smooth.
For ease, transfer icing into a pour-friendly cup. When cake is completely cooled, pour ganache slowly over the cake until completely covered.
Let sit for 5 minutes and serve
Happy Planning 😊,