Chocolate Peanut Butter Bundt

Pudding mix stirred into the batter is the easy secret to this moist and fudgy delight.

Ingredients

• ¼ cup unsweetened cocoa powder
• 1 (15.25 oz.) pkg. devil’s food cake mix
• 1 (3.9 oz.) pkg. chocolate instant pudding mix
• 1 cup oil
• 3 eggs
• 1 cup + 1½ Tbs. creamy peanut butter
• 1½ cups mini semisweet chocolate chips
• 1½ cup confectioners’ sugar
• 2-3 Tbs. milk
• Orange concentrated food coloring
• 2 (4 oz.) pkgs. Reese’s Pieces

Instructions

1. Heat oven to 375°F. Coat 12-cup Bundt pan with cooking spray and dust with cocoa powder; shake out excess.
2. In large bowl, whisk cake mix, pudding mix, oil, eggs, 1 cup peanut butter and 1½ cups water until smooth. Stir in chocolate chips and pour into pan. Bake until toothpick inserted in center comes out clean, 50-55 min. Transfer to rack; cool in pan 15-20 min. Remove cake from pan. Cool completely.
3. Transfer cake to serving plate. In bowl, whisk together confectioners’ sugar, remaining peanut butter, ¼ tsp. salt and 2 Tbs. milk until smooth, adding additional milk 1 tsp. at a time until pourable. Tint orange with food coloring. Pour over cake letting some drip down side; fill center with candy before serving.