I am a sucker for semi-homemade Bundt cakes using a cake mix as a base. I have posted about three such cakes in the past: chocolate chip Bundt cake, moist caramel apple cake, and chocolate Bundt cake. I found this new version on Pinterest from the blog The Big Green Bowl and knew I had to try it.
This is really tasty and, like most Bundt cakes, is better the day after it is baked. The Big Green Bowl used a peanut butter glaze on hers, but also included a recipe for a chocolate glaze so I went all out and used BOTH glazes.
For the cake:
1 pkg. yellow cake mix
1 cup milk
1/2 cup creamy peanut butter
1 tsp. vanilla
3 eggs
1 cup chocolate chips
For the peanut butter glaze:
1/4 cup cream peanut butter
1/2 tsp. vanilla
1 cup powdered sugar
1/2 cup milk, more or less
For the chocolate glaze:
2 tbsp. butter
2 tbsp. unsweetened cocoa powder
1/4 cup heavy cream
1 cup powdered sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Prepare a Bundt pan by spraying with Baker’s Joy (best stuff ever) or grease and flour.
Beat all cake ingredients except the chocolate chips for two minutes at medium speed. Stir in chips. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes then remove and let cool completely.
For the chocolate glaze:
Melt the butter in a small pan over low heat. Add the cocoa and cream. Cook and stir for about two minutes or until the mixture thickens. Do not boil. Remove from the heat and whisk in the vanilla and powdered sugar until smooth. Pour over the cake and let cool.
For the peanut butter glaze:
Whisk all the ingredients together. You may add a little more sugar or milk to get the desired consistency. Pour over the cake and allow to set up. Slice and enjoy! 
Picture Perfect Cooking 