Peanut Butter Delight Cake and Home Made Chocolate Syrup

I've wanted to make a bunt cake for a while now, but just hadn't done it yet. Yesterday we found this recipe on allrecipes.com and tried it out. It was scrumptious, even with only half the peanut butter. (I didn't realize we were that low)! It was moist, but could possibly be a little dry with the whole 3/4 c. of peanut butter. Peanut butter seems to have a way of doing that when cooked with. I'm just writing the instructions how I mixed it. If you want their instructions, click here. I've also included a recipe for Homemade Chocolate Syrup if you don't have any in the fridge. Enjoy!

Peanut Butter Delight Cake

Cake
3/4 c. Crisco (I just used canola oil)
3/4 c. peanut butter
1 c. granulated sugar
1/2 c. firmly packed brown sugar
1 1/2 t. vanilla
3 lg. eggs
1 c. buttermilk (I used 1 T. vinegar and milk to measure 1 c.)
2 3/4 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 c. chocolate syrup

Preheat oven to 350 degrees. Oil a 10 in. bunt pan well. Cream shortening, peanut butter, and sugars until smooth. Add vanilla, eggs, and butter milk. In seperate bowl, combine dry ingredients. Pour into peanut butter mixture and mix well. Scoop 2 c. of batter into a bowl. Add chocolate syrup and mix well. Pour light peanut butter mixture into bunt pan. Pour chocolate mixture over the top. Do not stir. Place in oven and cook 70-80 minutes, or until toothpick inserted in center comes out clean.

Glaze - If making this again, I would double it.
1 c. powdered sugar
1/4 c. chocolate syrup
1 t. vanilla
water as needed
Chopped nuts, optional

Mix all ingredients, except nuts, and pour over cake when removed from oven and pan. Garnish with chopped nuts if desired.

Homemade Chocolate Syrup
Now you will never have to buy chocolate syrup or fudge sauce again - 'cause you can make your own!

1 1/3 c. unsweetened cocoa
2 1/4 c. granulated sugar
1/4 t. salt, optional
1 1/3 c. boiling water
1 1/2 t. vanilla

In a heavy saucepan, combine cocoa, sugar, and salt, if desired. Gradually mix in boiling water. Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes. Remove from heat. Mix in vanilla. Store in an airtight container in the refrigerator. (I just use an empty chocolate syrup bottle). Use within 10-12 weeks. Makes 2 2/3 cups chocolate syrup.

For Quick Fudge Sauce, use:
1 1/2 c. chocolate syrup, see above
6 T. butter or margarine
1 teaspoon vanilla or other flavoring

In a small saucepan, combine chocolate syrup and butter or margarine. Cook over low heat, stiring constantly, until smooth, thick and shiny. (About 5-7 minutes). Add vanilla or other flavoring. Makes 1 1/2 cups Quick Fudge Sauce.