GUEST POST: Amy

Today I have a special treat for you! Amy is guest posting & she has an awesome recipe to share! Take it away Amy! :)

Hello All That Glitters readers! I'm Amy from Living n Learning by Amy where I blog about living and learning my way to a healthier life. I graduated in December and am beginning my new chapter in life at a new job and paying off my student loans. I am also a sponsor of the lovely Rebekah and she has so graciously offered to let me take over her blog for a post. 

Something I love doing is baking. I grew up helping my grandma make things like cinnamon rolls, donuts, cakes, and cookies. I participated in 4-H growing up and entered things for judging like banana bread and cookies. My banana bread was a blue ribbon winner multiple years, something I am very proud of. Thanks grandma for getting me that Alpha-Bakery book with a recipe for every letter of the alphabet! ;) 

Today I want to share a recipe I found in blog land. Unfortunately, I cannot for the life of me find the blog I actually got this from. And when I saved the recipe in Word I didn't include the web address. Shame on me. 

Chocolate Peanut Butter Bundt Cake 

Ingredients:

 ¾ cup, butter, melted 

¾ cup white sugar

 ¾ cup brown sugar, packed 

2 teaspoons vanilla extract 

2 eggs

 1 cup all-purpose flour 

 ½ cup unsweetened cocoa powder 

 1 teaspoon baking powder

 ½ teaspoon salt

 ½ cup creamy peanut butter 

1 package (King Size) Mini Bite Size Reeses 

½ cup peanut butter chips 

Directions:

 Preheat oven to 350⁰F. Spray a Bundt pan with non-stick spray. In a medium bowl, mix melted butter, sugars, and vanilla. Beat in eggs one at a time. Gradually add flour, cocoa, baking powder, and salt. Mix until combined. Mix in peanut butter, then stir in mini Reeses cups and peanut butter chips. Pour into sprayed Bundt pan. Bake in preheated oven for 30-40 minutes. (The tooth pick test will not work on this cake. Make sure the bottom [or what you see] looks done.) Once done baking, remove the cake from the oven and let it sit in the Bundt pan for about 10 minutes before removing. (Place plate on top of pan, your hand on top of the plate, and flip over.) Once the cake has cooled, I melted about a ½ cup of peanut butter and drizzled it over the top. I then sprinkled some more peanut butter chips and a few more mini Reeses cups. Enjoy!

 Some tips I think may be useful: 

The King Size Mini Bite Size Reeses are those found in checkout aisles. I found mine at Wal-Mart. I picked up two bags as one whole bag goes into the cake itself. I used the second bag to decorate and to simply enjoy alone.

 I use Pam baking non-stick spray. I'm sure any non-stick spray will work but I have good luck using the spray for baking which has flour in it.

 My cake was done in just 30 minutes. I determined the bottom looked done because it didn't look gooey at all. 

 I found this cake to be easy to make, and easy to decorate! Everyone in my family enjoyed it and I will definitely be making it again. 

THANK YOU SO MUCH AMY! I definitely enjoy having guest posters on my blog. I have learned so much from them! Be sure to stop by & visit Amy when you have time!