Razzle Bundt

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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You’ve had a razzle milkshake, and maybe you’ve had a razzle ice cream pie. Well, now you can bake this fun and delicious razzle Bundt cake!

Yields 1 bundt cake

1h 40m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Peanuts, Gluten, Wheat

Directions

Prepare the Razzle Bundt

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a Bundt pan; set aside.

  2. In a mixing bowl, whisk together eggs, oil, sugar, peanut butter, baking powder, vanilla extract, and salt until combined and creamy. Add flour and milk. Stir until smooth.

  3. Switch to a rubber spatula and stir in remaining ingredients.

  4. Pour batter into prepared Bundt pan. Bake for about 50 minutes, until the center is set.

  5. Allow to cool for 20–30 minutes before removing from pan. Set aside to cool completely before adding your choice of a glaze.

To Make the Glaze

  1. Mix together the ingredients of the glaze of your choice in a small bowl. Stir until smooth.

Tips:
To make the Rice Krispies extra crunchy, I like to toast them at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes before adding them to the batter.

Notes:
Plan Ahead: This cake can be frozen, well wrapped, with or without the glaze.

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1 Comment

Chaya Stamm •
Marked as Question

Would this be good without the cookies and cereal?