Recipe: Peanut Butter Cookie and Chocolate Layered Bundt Cake (using cake mix, 1980's)

PEANUT BUTTER COOKIE AND CHOCOLATE LAYERED BUNDT CAKE

1/2 roll refrigerated peanut butter cookie dough
6 oz semi-sweet chocolate chips
2 Tbsp butter or margarine
1 (2-layer-size) package yellow cake mix
1 cup water
1/2 cup chunky peanut butter
3 eggs

Heat oven to 350 degrees F.

Slice cookie dough into 1/8-inch thick slices. Press on bottom and sides of tube pan, making sure there are no areas that are not covered with cookie dough.

In small saucepan, combine chocolate chips and butter over low heat, stirring constantly, until chocolate melts. Spoon over cookie dough, spreading lightly up sides.

In large bowl, blend remaining ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour into tube pan.

Bake at 350 degrees F for 45 to 55 minutes or until toothpick comes out clean. Cool upright 10 minutes. Invert onto wire rack and cool.

Makes 1 Bundt cake, 12 servings
Source: Oxnard CA Press-Courier Annual Cookbook section, Sep 24, 1985.