Make three different types of bundt cakes at one time with this amazing mini bundt pan! You get all the styles you like in one easy to use, non-stick, lightweight aluminum pan! Imagine when people see them, and think you made three seperate cake mixes, and wonder how you did it. Smile to yourself, and know that with Nordicware, anything is possible!!
Peanut Brittle Crunch Cake
2/3 cup butter or margarine
1 1/3 cup brown sugar
2/3 cup granulated sugar
2 2/3 cups sifted flour
1 1/3 cup buttermilk
1 ½ tsp salt
½ tsp salt
1 ½ tsp vanilla
1 cup crushed peanut brittle
1/3 cup chopped nuts
In large bowl, cut butter or margarine add to sugar
and margarine until crumbly. Set aside ½ cup of this to be used
in filling. To remainder, add buttermilk, soda, eggs, salt, and
vanilla; beat well. Pour ½ of batter into greased and floured pan.
Combine reserved sugar-flour mixture with peanut-brittle and nuts.
Pour evenly over batter in pan. Add remaining batter. Bake at 350
for 50-60 minutes for 10 or 12 cup Bundt, or until cake tests done.
Cool in pan 10-15 minutes turn out on wire rack or serving plate to
complete cooling. Sprinkle with confectioners sugar.