Loaded Chocolate Cake

Since I hung up the phone with gf K who elaborated on her chocolate feast for Valentine's Day, I couldn't resist my unrestrained temptation towards the gratification of chocolate, and decided to bake a large chocolate bundt cake filled with my favorite things. Like Gharardelli chocolate chunks, Reeses peanut butter chips, a little expresso coffee, tangerine zest, hint of Kalula, and a spoonful of creamy peanut butter. That was enough to stop my beating heart for a moment.

Heat oven at 350F.
Grease and flour a bundt cake pan

2 c all-purpose flour
1 3/4 c granulated sugar
1/2 c Nestle Toll House Baking Cocoa
1/4 c instant coffee granules
2 tsp orange zest
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 c milk
1/2 c espresso coffee
1/2 c Kalula liquor
1/2 c vegetable oil
2 large eggs
2 tsp vanilla extract
1/2 c peanut butter chips
1/4 c peanut butter
3/4 c chocolate chunks

Put the first 8 ingredients into a mixing bowl. Add the next 6 liquid ingredients and mix for 2-3 mins. Stir in peanut butter chips, peanut butter, and chocolate chunks. Pour into a bundt pan and bake for 55 mins to 1 hr. or when wooden pick inserted comes out clean. Cool on wire rack. If you are craving for more satisfaction, go for the Creamy Peanut Butter Milk Chocolate Frosting below!
Use remaining packet of peanut butter chips
1 package (8 oz) cream cheese softened
1 tsp vanilla extract
1/8 tsp salt
3 cups powdered sugar

Microwave remaining peanut butter chips in microwave safe bowl on medium to medium high heat for about 1 min. Stir. Microwave at 10 to 20 mins interval. Stir til smooth. Beat cream cheese, melted peanut butter chips, vanilla extract and salt with hand-held mixer till light and fluffy. Gradually add powdered sugar. If the frosting is too thick, you may want to add a tbs of milk.

Recipe adapted from Nestle Toll House.

Note: I added alot more ingredients than was in the recipe and made it into a bundt cake. You can also make in 2 9" cake rounds and bake for 25-30 mins instead.