Peanut Butter

Peanut Butter Bundt Cake

• For the Cake 
• • 1/2 cup Midnight Moon Peanut Butter Moonshine
• • 1/4 cup water
• • I cup chopped peanuts
• • 1 (15.25 oz) box yellow cake mix
• • 1 (3.4 oz) box vanilla pudding mix
• • 1/2 cup vegetable oil
• • 4 eggs (room temperature)

 

• For the Glaze 
• • 1/2 cup Midnight Moon Peanut Butter Moonshine
• • 1/2 cup salted butter
• • 1 cup sugar

 

 

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For the cake – Preheat oven to 325°F. Grease and flour pan. Sprinkle peanuts in the bottom of the pan. Combine the cake mix, pudding mix, moonshine, water, oil, and eggs. Beat together for 2 minutes. Pour batter over nuts. Bake for 50-60 minutes. For the Glaze – Combine butter, sugar and moonshine in a saucepan. Simmer for 3 minutes, stirring constantly. Assembly – Remove cake from oven. Poke holes in the bottom of the cake using a skewer. Drizzle half of the glaze over the bottom of the cake. Turn the cake out onto a wire rack. Drizzle the remaining glaze over the top. Allow to cool and serve.

Peanut Butter Cup Brownies

• • 1/4 cup Midnight Moon Peanut Butter Cup Moonshake

• • Brownie mix or homemade brownie batter

• • Chocolate chips

• • Mini Reese’s Peanut Butter Cups 

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Prepare brownie mix as directed, adding a splash of Peanut Butter Cup Moonshake to the batter. Fold in chocolate chips and top with mini peanut butter cups before baking. Serve warm with a drizzle of Peanut Butter Cup Moonshake on top for extra richness.