Chocolate Sour Cream Bundt Cake W/Peanut Butter Glaze

Bundt cakes are always a good choice if you are a novice baker. Only one pan, simple mixing and glazing is always much easier than frosting a cake. Just make sure you spray the bundt pan really good with baking spray. This is a very moist bundt cake with a soft crumb, a nice combination. You can choose to glaze the cake with any number of glazes or even just dust with powdered sugar. Today just seemed like a peanut butter glaze day. 

For the cake:
1 cup (2 sticks) butter
1/3 cup unsweetened cocoa powder
1 teaspoon salt
1 cup skim milk
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray bundt pan with baking spray and set aside.

Whisk flour, salt, baking soda and cocoa in a bowl and set aside.

Blend butter and sugar until fluffy. Add eggs and beat until creamy. Alternate flour mixture and milk and blend together. Add sour cream and vanilla and beat until totally combined.

Pour batter into prepared pan and bake until tester inserted into the center of the cake comes out clean, 40-45 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto plate. Cool completely before glazing.

Peanut Butter Glaze:

1/4 cup brown sugar
1/4 cup skim milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla

Put above ingredients into a saucepan to melt and whisk all ingredients together until creamy.

Add 1 1/2 cups sifted powdered sugar to saucepan and whisk until totally smooth. Let glaze sit until it has cooled a little and thickened up. Stir again until smooth and drizzle on cooled cake.

Sprinkle 1/4 cup mini chocolate chips on top of glaze if desired.