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Preparation Instructions:

2 ½ cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon salt

10 tablespoons butter, softened

2 cup light brown sugar

1 1/4  cup crunchy peanut butter

1 teaspoon vanilla extract

3 large eggs

1 cup buttermilk

1 cup milk chocolate and peanut butter chips (plain milk chocolate may be used)

Icing:

1/2  cup milk chocolate and peanut butter chips

1/3 cup creamy peanut butter

1/3 cup white chocolate chips

1/4  teaspoon shortening

Preheat oven to 350 degrees F.  Spray a Nordic Ware Classic Bundt pan with flour-oil pan spray and place pan upside down on wax paper while preparing cake.

In a medium bowl combine sifted all-purpose flour, baking powder, baking soda, cardamom, and salt; set aside.

In a large mixing bowl beat butter and brown sugar with an electric mixer on medium for 2 minutes.  Beat in peanut butter and vanilla until blended.  Add eggs 1 at a time, beating after each.  Beat in flour mixture alternating with buttermilk, beat until well mixed.  Stir in 1/2 cup of the chips.

Pour batter into prepared Bundt pan and sprinkle the rest of the chips over the cake, with a table knife, gently swirl chips into top of cake, do not go deeper than 1 inch.

Baking Instructions:

In 350 degree oven, bake 48 to 55 minutes or until wooden pick inserted in center comes out clean.

Cool cake in pan for 10 minutes.  Loosen edges with a plastic knife and invert onto cooling rack.  Allow cake to cool for 30 minutes before adding icing.

Serving Recommendations:

While cake is cooling melt milk chocolate and peanut butter chips in top of double boiler.  As chips start to melt stir in peanut butter, when ingredients are melted and blended,  remove from heat. Wait to melt white chocolate chips until after cake has been frosted.

Slowly pour icing over cake, allowing it to cover top and flow down sides of cake.  Melt white chips and shortening.  Place melted chocolate in a decorating bag with a small round tip or place in a small resealable plastic bag, roll up bag then snip a very small hole in corner of bag.  Draw 2 circles around top of cake with the melted white chocolate.  Starting on the inside of the top of the cake gently pull a toothpick over the top to the outside(about every two inches) through the white chocolate rings to form at spider web on top of the cake.